Add the chopped shallot, the bay leaves and half of the garlic to a saucepan.

Add a teaspoon of butter. Place this over medium heat and fry the shallot and garlic for 8 minutes until soft and golden. Then season with a pinch of pepper and salt.

Then take the pan off then eat and let this mixture cool. Transfer the mince to a mixing bowl. Add the cooled onion (remove the bay leaves) and egg yolk.

Stir and add the breadcrumbs (or panko) and grated parmesan. Season with some pepper and salt.

Stir well again. Check the seasoning and add extra pepper or salt to taste. Then roll even balls from the mixture. Mine were 1 oz (30 g). I had 16 meatballs in the end. Melt half of the remaining butter in a non-stick pan and add the meatballs.

Place the pan over medium-high heat. Brown the meatballs on all sides for 4 minutes until golden. Then cover the pan with a lid, turn the heat lower and let the meatballs cook for 10 minutes until cooked through.

Shake the pan regularly. Add extra butter or olive oil if necessary. 5 minutes before the meatballs are done, pour the sour cherries and their juice in a medium saucepan and place it over medium heat.

Pour 5 tablespoons of cherry juice in a cup and add the cornstarch.

Keep stirring until the sauce starts to thick. Scoop the meatballs onto deep plates. Drizzle with the cherrie sauce. Serve hot.