Preheat oven to 400 degrees
Combine meatball ingredients, and roll into 2 inch balls. Arrange on a baking sheet and bake 25 minutes, until cooked through.
Cook pasta according to package directions, drain. Toss with butter, and coarse black pepper.
In a deep skillet, saute` butter, garlic, shallot, mushrooms, and whole rosemary sprigs on medium high heat until caramelized.
Add red wine and beef broth, and simmer for 15 minutes. Reduce heat to medium low,
Whisk in cornstarch slurry and cream; keep on a low simmer until thickened, about 5 minutes.
Add meatballs to the sauce, turn off the heat.
Serve meatballs and sauce on buttered, peppered fettuccine pasta.