Meatballs with white wine mushroom sauce

Meatballs

• 80 g day-old bread, torn into pieces (3 cm)
• ½ brown onion
• 4 sprigs fresh flat-leaf parsley, leaves only
• 1 tsp dried mixed herbs
• 20 g olive oil
• 500 g beef rump steak, trimmed, cut into pieces (4 cm) and slightly frozen
• 1 egg
• 20 g full cream milk
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 tbsp oil, for frying

White wine mushroom sauce

• 60 g Parmesan cheese, cut into pieces (3 cm)
• 60 g dry white wine
• 1 tbsp cornflour
• 1 garlic clove
• 1 eschalot (approx. 30 g)
• 40 g butter
• 200 g fresh Swiss brown mushrooms, cut into thin slices
• 1 pinch sea salt, to taste
• 1 pinch ground black pepper, to taste
• 200 g pouring (whipping) cream
• micro herbs, for garnishing (optional)