For the meatballs: Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Moisten breadcrumbs with milk and squeeze out excess liquid. Place meat in large bowl and add wine, breadcrumbs, egg, salt, pepper, red pepper, nutmeg, poultry seasoning, granulated onion, EVOO, garlic, cheese, parsley. Roll meatballs about the size of large walnuts (I use a small scoop to roll faster) and arrange on a baking sheet,. Bake 15-18 minutes until cooked through and golden.
For the oatmeal: In a medium pot, add pine nuts and fennel seed and toast; remove to a plate. Add water, milk, butter, sea salt, golden raisins, oats and rosemary, and bring to simmer--do not boil. Cook oats, 20-22 minutes for steel cut and 8-10 minutes for rolled oats, until tender; add honey to taste.
Serve oatmeal in shallow bowls topped with chicken meatballs.