Prepare the meat balls from the other recipe first and put them to the side. They will be warmed up again in the METAXA sauce. The only twist for this dish is, to make the meat balls even smaller. Try to get 30 meat balls out of the amount in the recipe. 

Put a big pan on high heat and add some olive oil. Then fry the mushrooms, while stiring them only occacionally. They should get nicely browned on each side. 

After ~8 minutes, add the onions and fry them as well.

Once the onions have some color too, add the tomato paste and let it heat up a bit. Don't let the paste get browned too much, otherwise it will get bitter.

Clean the pan by adding the METAXA and give it a stir.

Reduce the heat to medium and add the milk and the sour cream. Mix it all up with the rest of the ingredients and let it come to a simmer.

Add the vension broth and let the sauce simmer on low heat until most of the liquid is evaporate and the consistency gets creamy.

Then add the grated cheese and give it a mix, so that the cheese can melt into the sauce.

Season with salt, pepper and some dried oregano to taste.

Add the meat balls into the pan and let them heat up again.

Serve with pasta and some greens, like brokkoli.