Mix well and form sticks, reserve.
In a frying pan, heat 1 tablespoon of oil with 2 tablespoons of butter and then fry the meatballs for a few minutes. Fry them and then add the mushrooms.
Mix well and then add 1 glass of a mixture of water, 1 box of cornstarch, 1 box of liquid fresh cream, pepper and a pinch of salt.
Pour over the meat, sprinkle with parsley, cook for a few minutes to thicken the sauce and serve.