1-Gathering and Mixing First, in a large bowl, combine 1 lb ground chicken, 1/4 cup grated parmesan cheese, 2/3 cup panko breadcrumbs, 1/2 teaspoon salt, 4 cloves minced garlic, and 1 tablespoon lemon zest. Mix gently until everything blends well, forming the base for your meatballs.

2-Shaping and Cooking Next, shape the mixture into balls using about 2 tablespoons per meatball, which should give you around 20 pieces. Heat 2 tablespoons oil in a large pan over medium-high heat and cook the meatballs for about 6 minutes, turning them occasionally for even browning.

3-Making the Sauce After removing the meatballs, use the same pan to melt 1/2 stick butter and cook 3 cloves minced garlic briefly. Whisk in 1 tablespoon flour to make a roux, then slowly add 1 cup chicken broth while stirring to avoid lumps. Stir in 1/4 cup capers with 2 tablespoons brine and 1/4 cup lemon juice, letting the sauce simmer for 6 to 7 minutes until it thickens.

4-Finishing Touches Return the meatballs to the pan and cook for another 5 to 6 minutes, coating them in the sauce. Serve right away with pasta, rice, or on their own for a complete meal. This alternative baking method cooks the meatballs at 400°F for 20 minutes if you prefer less oil.