Ingredients

• 450 g minced veal pulp
• 350 g honey mushrooms
• 40 g onion
• 35 g butter
• 25 g celery
• 2 slices of bread soaked in milk
• a yolk
• White flour
• parsley
• broth (also nut)
• dry white wine
• olive oil
• salt
• pepper

For the recipe of meatballs with honey mushrooms, mix the minced meat with the yolk, the soaked, well-wrung out bread, a pinch of salt and one of pepper. Prepare many small round meatballs with the dough.
Peel the mushrooms, boil them for 2 minutes in plenty of lightly salted water, then drain them. Chop the celery together with the peeled onion and place it to dry in the bubbling butter. Add the mushrooms, let them season on high heat for 2 minutes, then add salt, pepper, wet with a ladle of hot broth, cover them and cook on a very moderate heat for 20 minutes.
Meanwhile flour the meatballs and brown them on a high flame in 2 tablespoons of hot oil, sprinkling them with half a glass of wine. Bring together meat and mushrooms and cook the whole, over medium heat and uncovered pot, for another 10 minutes. At the end sprinkle with a pinch of chopped parsley, then serve.