Heat a non-stick frying pan over medium heat. Drop in the butter. You want enough so that when it melts it covers the bottom of the pan. Sprinkle salt and pepper over your meatballs and when the butter's melted add them to the pan.. Fry and keep moving them around until they're brown almost all over. Not beige, properly brown. While they are cooking preheat oven to about 200 degrees F. When your meatballs look done, transfer them to an oven-proof dish and into the oven to keep warm.
You should have a little fat and butter left in the pan. Tilt the pan to one side so it makes a pool. Add your flour and stir it in until you have a pretty smooth paste. now add your stock, turn the heat up a little and bring it to the boil while stirring and scraping all the flour from the bottom of the pan.
Let it bubble away for a couple of minutes and thicken. While its working its magic, add your mustard, honey, and Worcester sauce. Turn the heat down to medium again, remove your meatballs from the oven and pour your cream into your sauce. Stir it all together and add your meatballs to the gravy.
Let it bubble away for a few more minutes. Taste the sauce and see if it needs anything. The balance of flavors here is totally up to you. When you think it is perfect, sprinkle with parsley and serve.
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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 671 (68%)|
|Amt Per Serving||% DV|
|Total Fat 74.5g||99 %|
|Saturated Fat 26.9g||135 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 13g|
|Cholesterol 346.1mg||106 %|
|Sodium 423mg||15 %|
|Potassium 761mg||20 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.3g|
|Protein 72.5g||104 %|
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Calories per serving: 990
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