Roll the beef mince into roughly 2cm balls, to make approximately 30 to 32 mini meatballs (these can be prepped the day before and chilled).
Heat a dry frying pan over a high heat and, once hot, add the mushrooms and stir-fry without any oil until all their liquid has been released and then evaporated (around 6 to 7 minutes).
Once the pan is dry again, drizzle in the oil, add the onion and cook until softened and translucent (around 3 minutes). Add the meatballs, then gently shake the pan to avoid breaking or crushing them. Add the paprika, garlic granules and a generous amount of salt and pepper, then pour over the cream. Cook, without stirring, for 1 minute, then very gently stir to mix the spices evenly into the sauce.
Reduce the heat, cover the pan with a lid and cook over a medium to low heat for 10 to 15 minutes, gently shaking the lidded pan occasionally to prevent the meatballs from sticking to the bottom.
Check the seasoning and add more, to taste, if required. Scatter with the chopped chives (if using). Serve with crispy skinny fries, mashed potatoes, or tagliatelle…nothing else needed!