Step 1: Prepare the Meatball Mixture

1. In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, Parmesan cheese, Italian seasoning, lemon zest, parsley, salt, and black pepper.
2. Mix the ingredients gently using your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
3. Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Chill in the refrigerator for 10-15 minutes to help them hold their shape.

Step 2: Cook the Meatballs

Pan-Frying Option:

1. Heat 1-2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side until golden brown. Remove and set aside.

Baking Option:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the meatballs on the sheet and bake for 15-20 minutes, flipping halfway through, until cooked through.

Step 3: Make the Lemon Caper Sauce

1. In the same skillet used for pan-frying (or a fresh skillet if baking), melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Stir in chicken broth, fresh lemon juice, and capers. If desired, add white wine for extra depth.
3. Allow the sauce to simmer gently for 5-7 minutes, reducing slightly. For a creamy version, stir in heavy cream at the end of the cooking process.
4. Season with salt and pepper to taste.

Step 4: Combine and Simmer

1. Add the cooked meatballs to the skillet, gently tossing them to coat in the sauce.
2. Let the meatballs simmer in the sauce for 3-5 minutes to absorb the flavors.

Step 5: Serve and Garnish

1. Serve the meatballs hot, over pasta, rice, or a low-carb option like zucchini noodles or cauliflower rice.
2. Garnish with fresh parsley and lemon slices for a bright and fresh finish.