Clean the chestnuts with a cloth, cut a cross on the rounded part, boil them for about 40 minutes, then peel, peel and chop them.

Add the minced meat, the crumbled sausage, the lightly squeezed bread, the egg, the Parmesan and a pinch of salt, and mix.

With slightly moistened hands, take a little mixture at a time, flatten it in your hands, put a small piece of cheese in the center and close to form a meatball.
Continue like this with all the other meatballs, then pass them in the breadcrumbs, making it adhere evenly.

Peel the onions and cut them into thin slices, then sauté them in a pan with salt and oil and finally stew them with hot broth, adding aromatic herbs to taste (I sage and marjoram).

Meanwhile, brown your meatballs in another non-stick pan with a little oil, turning them to brown them evenly, then quickly pass them back into the pan with the onions, blending with a little broth, just long enough to flavor.

The sausage and chestnut meatballs are ready, serve them immediately.