Juicy ground-chicken meatballs bathed in a bright, buttery lemon-caper piccata sauce—perfect over pasta, rice, or as a low-carb main.

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In a large bowl, combine ground chicken, Parmesan, panko, salt, garlic, and lemon zest.
Using about 2 tbsp of mixture, form into meatballs.
Heat olive oil in a large sauté pan over medium-high heat.
Add meatballs and cook, turning occasionally, for about 6 minutes until browned; remove and set aside.
In the same pan, melt butter and sauté garlic; stir in flour and cook briefly.
Slowly whisk in chicken broth, then add capers, brine, and lemon juice; simmer 6–7 minutes until sauce thickens.
Return meatballs to pan and simmer another 5–6 minutes, coating with sauce.
Serve meatballs covered in piccata sauce over pasta, rice, or enjoy on their own.

Can refrigerate leftovers for 2–3 days or freeze up to 3 months; reheat on stove.
Low-sodium broth works fine.
For gluten-free, swap panko with GF breadcrumbs and use GF flour for sauce.