Sweat garlic and onion in olive oil until translucent.

If you have a food processor at home, pulse the mushrooms until finely chopped. If not, you can cut by hand. Cook mushrooms on high heat in a a large pan to release all liquid. Stirring constantly until fully cooked into almost a paste. Combine mushroom paste, onions, garlic and spices in a bowl. Let cool.

Combine eggs and milk and whisk together. Combine all ingredients and mix with your hands just until combined. Do not over mix. Scoop into balls using a 1.5oz ice cream scoop or do it by hand.

Chill the meatballs - this step is important! When ready to serve, fry in a pan until crispy and heat through in the meatball sauce.

To make the sauce: reduce all of the liquids and rehydrate the cherries in the reduced red wine in a pot over medium heat until plump. Combine everything in a blender and puree until it forms a smooth sauce. I like to then reheat the sauce all together, before serving.