Grind the veal in a meat grinder. Add water-soaked breadcrumbs and spices. Stir thoroughly.
Form small meatballs from the seasoned meat, then coat them in flour and fry in a little olive oil.
When the meatballs are fried, remove them and add the chanterelles to the frying pan in which the meatballs were fried. Fry until tender. Add finely chopped onion and garlic. Fry for about 5 minutes.
Add the cream. Add the meatballs. Cook until the sauce is reduced and slightly thickened. Serve the sauce with pappardelle pasta. Garnish with finely chopped chives before serving.