INGREDIENTS

INSTRUCTIONS

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. Flour your hands and shape the
mixture into about 32 small balls.  Fry in batches in a non-stick pan
for 5 minutes or more until golden and cooked right through. Shake  the
pan frequently so the meatballs keep in good shape and cook  evenly.
Transfer to a casserole and keep hot.  Slice the mushrooms thickly,
saute them well and add them to the  meatballs. Then "wash out" the
frying pan with the chicken stock.  Make a smooth rich sauce with the
butter, flour, stock and cream. Add  any juices that have collected in
the casserole and simmer for  several minutes. Away from the heat,
season with salt and pepper, 2  tablespoons Parmesan and 1 heaped
teaspoon Dijon mustard.  Pour the  sauce over the meatballs, cover and
keep hot in a low oven.  The  mixture can be kept hot for some time
without spoiling, or it can be  prepared ahead and reheated close to
serving.  Boil the pasta until al dente and drain well.  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. Garnish with more basil, and serve with an undressed
salad.  From WWiVNet.  Electronic format by Cathy Harned.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 622
Calories From Fat: 186
Total Fat: 21g
Cholesterol: 137.6mg
Sodium: 832.8mg
Potassium: 975.6mg
Carbohydrates: 54.3g
Fiber: 5.4g
Sugar: 1.4g
Protein: 53.6g