Preheat oven to 350 degrees F. Place a rack on a shallow baking sheet.
Mix all meatball ingredients in a medium bowl. Shape into 1-inch balls and place on rack on prepared baking sheet.
Bake for 15-20 min or until lightly brown. Remove from oven; set aside.
Set rice cooker to COOK (or rice cycle). Add butter and let melt. Add the 1/2 cup onions and mushrooms. Saute in rice cooker until onion is beginning to get soft.
Add the meatballs to the pot. Add the merlot, brown sugar, water and the 2 tbs of cream. Close lid, set on COOK. Check in about 20 minutes--what you are looking for is the original liquid to be reduced about 50%--this GENERALLY happens when the cooker switches to warm, however, that's in my cooker and cookers vary. When you have the 50% reduction, open cooker and add the 1/2 cup of cream (you may have to add about 1/4 cup water) and stir well. Switch cooker back to COOK (or RICE) and cook until sauce is heated through and is your desired consistency.
Follow steps above, up to browning the meatballs in the oven.
In a large skillet or saute pan, melt the butter and add the onions and mushrooms. Saute over medium heat until onion is tender. Add the merlot, water, brown sugar and 2 tbsp cream. Reduce heat, cover and simmer for 30 minutes.
Remove cover from pan. Turn up heat to reduce sauce by half. Stir in remaining cream.
Serve over noodles.
Makes 4 servings.
*Prepared frozen meatballs may be substituted for homemade meatballs