Preheat oven to 400ยบ F.
Add all meatball ingredients to a large bowl and use your hands to mix, just until combined
Roll to form meatballs, approximately 1-inch in diameter.
Heat the olive oil in a large skillet, add the meatballs and cook for 10 minutes, turning 2 - 3 times to allow all sides to brown evenly.
Remove to a paper-lined plate, set aside.
Add the butter and the chopped shallot to the pan and cook for 2 -3 minutes, until softened.
Stir in the lemon zest and wine and cook for 2 minutes, until slightly reduced.
Whisk in the broth and Sir Kensington's Dijon mustard.
Add the meatballs back to the pan and cook for 2 minutes.
Remove from heat and add the heavy cream, salt and pepper. Stir to coat the meatballs and serve!