| 1 | Mix all the meatball ingredients thoroughly; i season the meat with 1 tablespoon grated parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. |
| 2 | Flour your hands and shape the mixture into about 32 small balls. |
| 3 | Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. |
| 4 | Shake the pan frequently so the meatballs keep in good shape and cook evenly. |
| 5 | Transfer to a casserole and keep hot. |
| 6 | Slice the mushrooms thickly, saute" them well and add them to the meatballs. |
| 7 | Then "wash out" the frying pan with the chicken stock. |
| 8 | Make a smooth rich sauce with the butter, flour, stock and cream. |
| 9 | Add any juices that have collected in the casserole and simmer for several minutes. |
| 10 | Away from the heat, season with salt and pepper, 2 tablespoons parmesan and 1 heaped teaspoon dijon mustard. |
| 11 | Pour the sauce over the meatballs, cover and keep hot in a low oven. |
| 12 | The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. |
| 13 | Boil the pasta until al dente and drain well. |
| 14 | Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. |
| 15 | Garnish with more basil, and serve with an undressed salad. |
