Prepare the ingredients for the meatballs by mincing the garlic cloves, finely chopping the parsley, grating the Parmesan, and beating the egg.

Chop the parsley and capers for the sauce and set aside.

Gently combine the ground chicken, egg, breadcrumbs, garlic, parsley, lemon zest, and Parmesan cheese in a large mixing bowl. It’s easiest to do this by hand, so some thin rubber gloves are helpful.

Season the meatball mixture.

Dampen your hands or use gloves. Carefully roll the mixture into meatballs. Around two tablespoons of the mixture will make a suitably sized meatball.

Set the meatballs aside on a wooden board or baking tray lined with wax or parchment paper as you make them.

Heat your oil in a non-stick pan to medium-high heat. Cook the meatballs in batches for 4 minutes, browning them all over. Note that the meatballs may not be thoroughly cooked through yet – you are searing them now, and they will cook longer in the sauce. Set the meatballs aside on a plate.

Now begin with the sauce. Melt the butter over medium heat using a clean skillet (or wiping out the pan you’ve just used).

Add the flour.

Stir the mixture with a wooden spoon or whisk until thick for a minute or so.

Gently add the chicken broth, lemon juice, and heavy cream, stirring.

Bring the sauce to a simmer.

Return the meatballs to the sauce.

Gently simmer the browned meatballs in the sauce for 5 minutes or until the meatballs are thoroughly cooked through.

Season with salt and pepper.

Remove the pan from the heat. Stir through the parsley and capers.

Serve immediately.