Combine ground pork, garlic, onion, onion chives, salt, ground black pepper, Spanish paprika and egg. Mix together until mixture is sticky and and let it marinate for an hour.
In a bowl, combine flour, ground black pepper, salt and Spanish paprika. Thoroughly mix until well combined.
Drench the halved straw mushrooms in the flour mixture and set aside.
Divide the meat mixture into 12 equal portions and turn it into balls. Drench each ball into the flour mixture.
Heat cooking oil and deep fry the mushrooms and meatballs until golden brown. Drain excess oil and set a side.
In a pan combine cream of mushroom, water and ground black pepper. Simmer for 10 minutes until free of lump. Add bouillon cube and mix for another 5 minutes.
Add Fried mushrooms and meatballs and mix until well incorporated.