In a medium mixing bowl, combine all ingredients, except ground chicken. Mix well to combine.

Gently fold in chicken, combining until nearly uniform. Try not to overwork the meat.

Use a small cookie scoop to portion out 24 meatballs and place on a small baking sheet or large plate. (Meatballs can be made ahead of time, covered with plastic wrap and placed in the refrigerator until you are ready to cook.)

Heat a 12" sauté pan over medium/medium-high heat. Add olive oil and swirl to coat the pan.

Place meatballs in the pan and brown, turning over to brown tops and bottoms. Once meatballs are browned, remove from pan and set aside. Meatballs will not be cooked all the way through at this point. They will finish in the sauce.

Using the same pan, melt butter over medium heat.

Add onions and cook until starting to soften, about 5 - 6 minutes. Add garlic, and stir to combine.

Add mushrooms, stirring to combine. Sauté mushrooms for 10 - 12 minutes, until they have started to cook down and release their liquid.

Sprinkle flour over the vegetables, stir to coat, making sure there are no pockets of flour. Add wine, if using.

Add dried thyme and rosemary, season with salt and pepper. Add chicken stock and stir to combine.

Add meatballs back into the sauce, and cover the pan. Reduce to medium-low heat and simmer meatballs for 15 minutes.

Remove from heat. Add cream and stir until fully incorporated. Serve with noodles, mashed potatoes, polenta or rice.