Meatballs with chanterelles

ingredients:
For the meatballs:
700 gr of minced beef and pork mixture
2 cloves of garlic
1/2 bunch parsley
2 tablespoons breadcrumbs
100 ml of milk
1 egg
salt

For the sauce:
1/2 leek
1 small green pepper
1 large clove garlic
300 g chanterelles
150g of homemade tomato sauce
100 ml of white wine
150 ml of water

preparation:
Begin preparing the meat. I do it the night before to macerate with garlic and parsley and remaining tastier. I put the meat in a bowl and make a paste with the garlic, salt and parsley, and threw it on the ground beef. Rallo bread over the meat and add the milk (sometimes also get to soak a piece of bread in milk and then crumbled with meat). I stir well, and cover my left overnight in the fridge.
The next day, I remove the egg and add well to integrate.
Formed meatballs and the way I showed in a previous post. See here.
Once the cold formed in a pan with olive oil and gold once the reserve.
While they prepare another frying pan with a little olive oil which have been fried meatballs. I add the leek and finely chopped green pepper, and once they are fried add the chanterelles and garlic. I leave sofreírse and add the white wine, let it evaporate a little alcohol and then add the meatballs and tomato sauce, mix well and add the water. Let cook for 15 minutes over low heat and then they rest another 10 minutes and ready to serve.