Meatballs. In a large bowl, combine together the ground chicken, breadcrumbs, egg, parmesan cheese, garlic, parsley, salt and pepper. Mix these ingredients until just combined, avoiding over mixing them. Then use a small or medium scoop to help you form 16 meatballs from the mixture.
Brown. In a large skillet over medium heat, heat the olive oil for two minutes. Add the meatballs (depending on the size of your skillet, you may need to do this step in batches). Cook the meatballs until they are golden brown (about six to eight minutes, rotating as needed). Then transfer the browned meatballs to clean plate or similar holding area.
Sauce. In the same skillet that you used for the last step, melt your butter. Once the butter has melted you can add the garlic and cook until fragrant (about 30 seconds). Then stir in the chicken broth, lemon juice, and capers. Simmer the ingredients for three minutes.
Simmer. Add the browned meatballs to the sauce in the skillet and simmer the ingredients for 10 minutes, or until cooked through (165°F | 74°C internal temperature).
Finish. You can sprinkle your meatballs with fresh parsley and serve hot with pasta, rice, bread, or as desired to soak up the sauce.