Preheat oven to 375°F.

To make the meatballs, in a large bowl, combine the chicken, eggs, bread crumbs, salt, pepper, parsley, tarragon, red pepper flakes and lemon juice until evenly incorporated, but try not to over-mix at this point. Roll out into meatballs just shy of a golfball size.

Set a large skillet over moderate heat with 2 tablespoons butter and the olive oil. Once hot place half of the meatballs in the skillet, trying not to overcrowd them. Cook on both sides until golden brown, about 3 to 4 minutes per side. We're not looking to cook them all the way through at this point. Transfer to a small baking sheet and continue browning the rest of the meatballs. Once all have browned, place the baking sheet in the oven until cooked through, about 12 to 15 minutes.

Meanwhile, keep the same skillet over moderate heat. Add in the shallot, garlic and mushrooms and cook, stirring often, until golden brown. Once browned, season with salt and pepper. Add in the wine and cook until mostly evaporated. Stir in the chicken stock and cook until the sauce has thickened and reduced by half. Add in the tomato, tarragon, parsley and a pinch of salt and pepper. Once thickened, remove from the flame and add in the remaining 2 tablespoons butter, stirring until melted through and glossy. Spoon the sauce over the meatballs and serve with couscous, rice, mashed potatoes and/peas.

The peas are optional, but just in case I'll add the recipe here for you. Set a large skillet over medium heat. Add in a tablespoon of olive oil and stir in shallot and garlic with a pinch of red pepper flakes. Cook until just beginning to brown. Then add in the peas, no need to thaw, and cook until bright green and warmed through. Season with a pinch of salt and pepper. Remove from the heat and stir in the parmesan before serving.