Season the minced meat with salt and pepper and roll it into small balls
Melt two tablespoons of butter in a big pot. Add a chopped shallot. Let this simmer and add the veal fricassee. Cook until slightly browned
Chop the carrots & leek into big chunks and add this to the meat
Add the veal stock, the pearl onions and the bouquet garni. Let this simmer (for 1-2 hours) on medium heat and season with salt and pepper
When the meat is tender, separate the stock from the meat and veggies with a strainer. Keep the stock in a different pot and take out the bouquet garni
Melt 2 tablespoons of butter in a big pot. Add the flour when the butter is bubbly and lower the heat. Stir with a whisk until smooth. Gradually add the veal stock and keep stirring until you have the right consistency
Let this simmer on low heat and add the meat and veggies back to the sauce
In another pan, cook the meatballs and mushrooms. Add this to the sauce as well
Season with salt and pepper and add some fresh parsley
