These beefy meatballs and pasta are totally addictive! It's a guaranteed crowd-pleaser which makes it the perfect dish to serve if you have picky eaters.
On medium heat, warm the meatballs through in a wok (if already cooked), or cook the meatballs until browned and cooked through.
Add the stock pot and begin stirring. Add the splash of boiling water to loosen, then keep stirring until it has dissolved. Add the mustard and stir through. Add the wine and keep stirring intermittently.
Put the heat down to low and frequently stir to keep the sauce moving for a couple of minutes. Stir through the cream, then pour the meatballs and sauce over the pasta in 2 bowls. Add the parsley on top.