Ingredients
- 300 grams of meatballs
- 1 teaspoon black pepper
- 1 pack of OBA Pasta spaghetti
- 40 grams of butter
- 2 tablespoons OBA Flour
- 4 tablespoons of oil
- 2 cups broth or vegetable broth
- 100 ml cream
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 bunch of finely chopped parsley
- 8 mushrooms

Preparation:
- Add the butter and flour and roast for a while. When the color starts to turn slightly, add the broth or vegetable broth while stirring.
- Add the cream, add the mustard, soy sauce and salt if necessary and cook while stirring until it thickens.
- Heat 5 tablespoons of oil in a separate pan. Reduce the heat a little and fry the meatballs. Transfer the meatballs into the sauce and let them cook over low heat, covered for 15 minutes.
- In the meantime, optionally, roast the thinly sliced mushrooms in the pan where you fried the meatballs over high heat, pour over the dish and sprinkle parsley.

Bon appetit.