1. Preheat your oven to 375°F or 190°C.

2. In a large bowl, combine 1 pound or 450 grams of chicken ground meat, 2 tablespoons or 30 grams of butter, a pinch of black pepper, and a pinch of salt. Mix well until just combined, being careful not to overwork the meat.

3. Add 1/2 cup or 120 milliliters of whipped cream and 1 large egg to the bowl. Mix until the ingredients are well incorporated and the mixture is smooth.

4. Use your hands to shape the mixture into meatballs, about 1 1/2 inches or 3.8 centimeters in diameter. You should end up with around 20-25 meatballs.

5. Place the meatballs on a baking sheet lined with parchment paper, leaving a little space between each one to allow for even cooking.

6. Bake the meatballs in the preheated oven for about 12-15 minutes, or until cooked through. They should be lightly browned on the outside and firm to the touch.

7. While the meatballs are baking, prepare the mustard sauce. In a small bowl, mix together 2 tablespoons or 30 grams of mustard and 1/4 cup or 60 milliliters of whipped cream until smooth.

8. Serve the meatballs hot with boiled potatoes, a fresh salad, and a dollop of the tangy mustard sauce.