Finely chop the parsley. Empty the breadcrumbs and milk into a bowl, leave to absorb for approx. 10 mins. Add the parsley and mince, season. Mix together, knead well until the ingredients combine to form a compact mass. Divide the mixture into 40 portions, shape into balls with wet hands.
Peel the bottom third of the asparagus. Chop the asparagus into approx. 4 cm pieces. Cut the spring onions into rings.
Break the spaghettini into pieces approx. 5 cm long. Heat the oil in a wide frying pan. Fry the meatballs all over for approx. 5 mins. per batch. Remove and drain on paper towels. Sauté the asparagus and spring onions in the same pan. Add the pasta, pour in the water, season and stir. Bring to the boil, reduce the heat, cover and simmer for approx. 8 mins., stirring occasionally. Add the meatballs for the final 5 mins. Mix in the cream cheese.