INGREDIENTS

INSTRUCTIONS

FOR THE MEATBALLS
FOR THE SAUCE
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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