First of all, prepare the mushrooms: clean them well from the soil with a cloth or a food brush, then cut them into slices or chunks, finally put them in a pan for 10-15 minutes (or until they are softened) with garlic, oil, chopped parsley. and a pinch of salt.
At the end of cooking, let them cool slightly.
Shell the sausage in a bowl, add the breadcrumbs, mushrooms and a pinch of salt and mix.
With slightly moistened hands, form the meatballs, the size of a walnut, then pass them first in the eggs (after having slightly beaten them) and then in the breadcrumbs.
Fry the meatballs in hot oil, turning them to obtain an even browning, then drain them on kitchen paper.
The sausage and mushroom meatballs are ready, serve hot or even lukewarm.