Meatballs in mushroom sauce

For the meatballs: - First, put the meat in a bowl and make a hole in the center to add the egg. - Now add all the spices and dip the bread crumbs in the milk and beat the egg. Mix it all well. - In a cup or bowl pour the flour and with the meat mixture, form small balls and dip them in the flour (be sure to remove the excess). - In a frying pan, put over high heat a generous splash of oil and when the oil is hot enough, cook the meatballs until they are lightly toasted, not completely. - In a plate with kitchen paper, reserve the meatballs.

For the sauce: - Cut all the vegetables (remove the stems from the mushrooms and slice them, dice the onion and chop the garlic). - In a casserole, put a dash of oil over medium heat and add the onion. When it is golden brown, add the garlic and mushrooms. Cook until the mushrooms have lost their water. - Now add the white wine and let the alcohol evaporate for about 3 minutes. - In a bowl put half of the milk and add the cornstarch little by little, stirring constantly to avoid lumps. When it is well mixed, pour the mixture and the rest of the milk into the casserole. - Add freshly ground pepper and salt and stir well. Now add the meatballs. Lower the heat to low, cover the pan and cook for 25-30 minutes, stirring occasionally to prevent the meatballs from sticking. ☝🏼I cooked white rice as an accompaniment and it reminded me of the taste of boletus risotto 🍄.