Pasta with mushroom sauce and meatballs

Preparation

1. Wash the parsley, shake it dry, remove the stalks and chop them. Peel and finely chop 1 clove of garlic. Peel and finely chop 2 onions. Heat the oil in a frying pan, fry the onions and garlic for about 2 minutes, turning them, and mix with about 3/4 of the parsley, the mince, the breadcrumbs, 3 teaspoons of Worcestershire sauce and the egg in a bowl. Season with salt and pepper. Shape the mixture into balls the size of table tennis balls weighing about 50g. Heat 1 teaspoon of clarified butter in a large frying pan and fry half of the balls for about 5 minutes, turning them. Fry the remaining balls with 1 teaspoon of clarified butter in the same way. Place the fried balls on a flat plate. Prepare pasta in boiling salted water according to package directions.