A tasty, traditional and deeply comforting autumn recipe, ideal for All Saints' lunch or for any special seasonal meal. Tender meatballs are combined with chestnuts and wild mushrooms in a sauce full of depth, with the aromatic touch of fortified wine and the flavour of slow-cooked food.

STEP 1

Soak the bread crumb in the milk until nicely softened. In a large bowl, mix the minced pork and beef with the chopped garlic, parsley, egg, drained bread crumb, salt and black pepper.

STEP 2

Work the mixture until all the ingredients are well combined. Shape the meatballs, dust them lightly with flour and fry them in a pan with extra virgin olive oil until golden. Set them aside on paper towel.

STEP 3

In a pot with olive oil, sauté the finely diced carrot, the grated tomato and the chopped garlic cloves.

STEP 4

Add the onion confit and the glass of fortified wine. Let it reduce for a few minutes over low heat so the alcohol evaporates and the sauce gains intensity.

STEP 5

For a thicker sauce, add a teaspoon of flour and stir well. Moisten with a little meat stock and let it simmer gently for a few minutes.

STEP 6

Add the meatballs, the cooked, peeled chestnuts and the mixed wild mushrooms. Let everything cook together for 10-12 minutes over low heat, so the meatballs soak up the sauce nicely.