Cut into even pieces, about 3 or 4, roughly just over an inch long. Set them on end and smoosh the tapered, tail end to lay flat if possible.
Chop the fresh rosemary leaves into tiny pieces and spread that and spices on a cutting board. Put the flour beside the spices on the cutting board. Roll the meat in the spices, then in the flour. If you run out, add more spices and flour for rolling.
Slice the mushrooms. Heat a stainless steel pan to medium heat, then add oil and sliced mushrooms. Cook til lightly brown. Set Mushrooms aside.
In the same pan, heat more oil to medium high. Add the meat balls and sear on each side. When done, put the meat in a casserole dish.
Bake for 20 min, or 145 degrees F internal temp. Make sure the meat rests for 3 min when you take it out as this will bring the meat to safe minimum temp.
Deglaze the meat pan with white wine over low heat. Scrape the bottom to get the delicious brown bits into the sauce. Let reduce til almost dry, then add in mushrooms, chicken stock, cream, and salt and pepper. Reduce til thick.
