Boil the potatoes and press them to become a mash

Place them together with all the ingredients in a bowl and knead

Cover with cling film and refrigerate for half an hour

Lightly roast the corn flour in a pan

Add the oil and stir

Add the rosemary, garlic and chopped onion and optionally a little butter

Extinguish with wine and as soon as the alcohol evaporates reduce the heat

Season with salt and pepper and add the zest and lemon juice

Add water and reduce the heat. Boil for 6 to 7 minutes until it sets, remove the sauce from the heat and transfer it to another pan.

Shape the meatballs, flour them and fry them

Remove the burnt oils from the pan between batches

Drain the sauce into the pan and turn on the heat

Place the meatballs in the sauce and cook on low heat for 6 to 7 minutes.

Turn off the heat, cover with a lid and let rest for 5 to 10 minutes