In large bowl, combine ground pork, minced garlic, parsley and generous pinch of salt. Using your hands, mix to combine and then form pork into 1-inch meatballs. Meatballs can be covered and refrigerated until ready to cook.
Heat large non-stick skillet over medium high. Add meatballs and brown evenly, turning every other minute. Once browned, remove from skillet and set aside.
Add butter to skillet and melt over medium heat. Once it starts to foam, add flour. Whisk until a light brown roux forms, about 1 minute. Add mustard and keep whisking until mixture becomes thick and almost paste like. Slowly add milk, whisking as mixture begins to thin and create a sauce.
Meanwhile, bring large pot of salted water to a boil. Cook pasta, according to package directions, until al dente. Drain pasta and reserve 1 cup of pasta water for sauce.
Slowly add water to sauce, whisking as sauce thickens. Add lemon juice and another good pinch of salt; whisk to combine. Add meatballs and simmer 5 minutes. Add cooked pasta to sauce, if desired (or top pasta with sauce and meatballs after cooking).
Garnish with extra finely chopped parsley and enjoy.