Categories: Meats, Italian, Pasta, Pork/ham 
      Yield: 4 servings 
  
      8 oz Fusilli or other fresh pasta             Fresh basil, parsley, chives 
      6 oz Mushrooms                      
 
-----------------------------FOR THE MEATBALLS----------------------------- 
      1 lb Lean freshly minced pork                 Garlic 
           Parmesan cheese                   1/2 sm Egg; lightly beaten 
           Fresh basil                              A little butter or oil 
 
-------------------------------FOR THE SAUCE------------------------------- 
    1/2 oz Butter                            1/2 pt (scant) stock 
  1 1/2 tb Plain flour                              Parmesan cheese 
    1/4 pt Double cream                             Dijon mustard 
  
  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. 
   
  Source: Philippa Davenport in "Country Living" (British), May 1988. Typed 
  for you by Karen Mintzias