In a large bowl, combine all of the meatball ingredients.
In a large fry pan, add about 2 tbsp of oil and cook all of the meatballs on medium heat for 4-5 minutes, browning all sides. Meatballs do not need to be fully cooked because they will finish cooking in the sauce.
Set meatballs aside in a bowl
Wipe out the pan, and begin to make your sauce.
Add white wine to the pan on medium heat. Cook for 5 minutes.
Add chicken broth, juice of 1 lemon, and garlic powder. Bring to a boil
Lower the heat to medium and add back all of the meatballs.
Add the butter. Cook for about 5 minutes.
While meatballs are finishing cooking, create an arrowroot slurry by adding 1tbsp of arrowroot flour and 2 tbsp of water to a small bowl. Mix until fully combined.
Turn the heat to low on the meatballs, and create space to pour in the arrowroot slurry. Whisk the area where you poured it in.
Mix the contents of the pan. Once you see the sauce thicken, turn the heat off and enjoy!