In a large bowl, combine ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko breadcrumbs, egg, and lemon zest. Mix until everything is well incorporated. The mixture should be moist but not overly sticky. If it feels too wet, add a little more breadcrumbs.
Using a 1½-tablespoon-sized cookie scoop, portion out the mixture and roll it into meatballs. Aim for uniform size to ensure even cooking. You should end up with about twelve meatballs. Set them aside on a plate while you prepare the skillet.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, carefully add the meatballs in batches. Avoid overcrowding the pan, as this will prevent them from browning properly. Cook for about 4 to 5 minutes until they are golden brown on all sides. Remove the meatballs to a plate and set them aside.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to let it burn!
Sprinkle flour over the garlic and whisk for about a minute until it forms a paste. This will help thicken your sauce. The flour should turn slightly golden, indicating it’s cooked.
Slowly whisk in the chicken broth, ensuring there are no lumps. The sauce will begin to thicken and develop flavor.
Add the capers, lemon juice, salt, black pepper, and red pepper flakes (if using) to the sauce. Stir well to combine all the flavors.
Return the meatballs to the skillet, gently nestling them into the sauce. Reduce the heat to medium and cook for an additional 5 minutes, allowing the flavors to meld and the meatballs to cook through.
Just before serving, add the remaining cold butter to the skillet. Swirl it into the sauce until it melts completely, creating a luxurious finish. This step is crucial for a rich, velvety texture.
Garnish your Chicken Piccata Meatballs with additional chopped parsley, and serve immediately. Enjoy the delightful flavors and the joy of cooking!
