DIRECTIONS

• In a large skillet over medium-heat, sear ‘Everyday’ meatballs on all sides, remove. 
• In the same skillet, add a drizzle of oil and cook shallots and garlic 3-4 minutes, until translucent. Add in sliced mushrooms and deglaze with wine. 
• Once wine is reduced, add a tbsp of butter and melt. Once melted, dust the flour over top and stir for 3 minutes. (This will get clumpy but that is okay)!
• Pour in chicken stock while stirring to mitigate clumping, then add in heavy cream and 2 tbsp of mustard. Add meatballs back in, season with a dash of worcestershire, salt and pepper and let reduce on low for 10-15 mins.
• Boil pasta per instructions on bag, once al dente strain noodles (always remember to save some pasta water)!  
• Add pasta to sauce and mix, may need to add some pasta water if sauce got too thick. Adjust seasoning and ENJOY!