Shape into tiny meatballs (1-1.5 inchs/3-4 cm diameter).
Put the pasta water to boil.
Melt the butter in a large pan (low/medium heat). Add the grated lemon zest (keep a teaspoon for final garnishing) and stir. Add the wine, stir and wait until the alcohol smell is almost completely gone.
Cook the pasta “al dente” (2 minutes before the package directions), drain it and add it to the pan. Sautee 1-2 minutes.