Meatballs with Tomato Sauce

For the tomato sauce: Peel the onion and garlic and chop finely. Heat the oil in a suacepan over medium-high heat and sauté the onions and garlic until translucent. Blanch the tomatoes, peel, quarter, remove the seeds and finely chop. Add to the pan with the onions and let cook for 10 minutes at medium heat. Season with salt, pepper, sugar and hot-pepper sauce. Cover and let cool.

Stir the sour cream with salt and the finely chopped herbs.

Rinse the porcini mushrooms, place in a bowl and soak for 20 minutes in the sherry. Peel the shallots and finely chop. Cut the bacon into small cubes. Clean the button mushrooms and cut into thin slices. Chop 3 of the sage leaves finely. Cook 3/4 of the bacon in a hot pan, add shallots and sauté until soft. Add the button mushrooms and sage. Season with salt and pepper. Sauté until all the liquid has evaporated.

Rinse the liver, pat dry and chop.  Fry for about 30 seconds.

Drain the porcini, reserving the liquid. Chop the porcini finely. In a bowl, place the porcini with the ground beef, liver, bacon mixture, egg, nuts, lemon zest and parsley and mix until well combined. With wet hands, shape the mixture into meatballs.