1Mix all ingredients for meatballs together incorporating the rice well. Roll into 1 to 2 inch balls. When all the balls are ready heat a large saucepan on stove with a little olive oil. Brown the meatballs rolling them around a bit. Add wine and let reduce to half. Add chicken stock enough to cover the balls. Bring to a boil and reduce to a simmer and simmer covered about 20 minutes.
2Meanwhile whip your egg whites with whisk until they are frothy. Add the lemon juice and 1/3 cup of the stock from the pan and whip some more. Slowly add the egg yolk whipping continuously so egg don't cook. add the lemon sauce to pan with meatballs. Let simmer 5 more minutes.
3Remove meatballs with slotted spoon to serving plate. Mix cornstarch and water together to make a slurry and add to lemon sauce to thicken. Serve over meatballs