Combine ingredients for meatballs except olive oil and lemon juice in a large mixing bowl. Knead together until smooth. With floured hands, roll into small balls. Roll each meatball in flour until coated.
Heat olive oil and cook meatballs in batches about 4-5 minutes, until browned on all sides. Using a slotted spoon, remove from skillet and set aside
In a separate skillet heat the olive oil for the almond sauce. Add bread and almonds, stirring frequently until golden brown. Add garlic and wine. Bring to a boil. Season to taste and let cool.
Transfer the almond mixture to the food processor. Add vegetable stock and blend until smooth. Return to skillet and add meatballs. Let simmer for about 25 minutes or until tender.
Transfer to a serving dish and finish with lemon juice.