Preheat your oven to 180 Celsius or 350 Fahrenheit.
In a mixing bowl add all the meatball ingredients. Mix everything up with your hands until everything is homogenized. Roll about two teaspoon's worth into a ball and place on a parchment lined baking tray. Repeat for all the meat (20-24 meatballs).
Place the meatball tray into the oven for 20 minutes (you can turn the meatballs at 15 minutes if you want, but it isn't mandatory).
After about 10 minutes baking you can get started on the sauce. In a saucepan on medium heat add the butter and finely chopped morel mushrooms. Let cook for a few minutes then add the flour. Whisk everything together until you start to get a paste, then add the white wine. Let the wine thin out the sauce and pour in the heavy cream. Lower the heat to its lowest setting and add the salt and pepper. Stir everything around for a minute.
When the meatballs are done move them right into the morel sauce in the pan and give everything a good toss. Try to get the meatballs mostly coated in sauce.