Lemon Chicken Meatballs

1 lb ground chicken
6 garlic cloves, minced and divided
1/2 cup grated parmesan
3/4 cup panko breadcrumbs
zest from 1 lemon
2 tbsp fresh parsley, chopped
salt and pepper
2 tbsp extra virgin olive oil
2 tbsp butter
2 tbsp flour
1 cup chicken broth
juice from 1 lemon
2 tbsp capers

1. Combine the ground chicken, half of the garlic, grated cheese, panko, lemon zest, parsley, and a pinch of salt and pepper.

2. Heat extra virgin olive oil to a medium skillet on medium-high. Roll chicken mixture in to meatballs and place in skillet. Cook until browned on all sides. Remove from heat, place on a paper towel lined plate and set aside. 

3. Add butter and remaining garlic to the same skillet previously used. Let cook until fragrant, about 2 minutes.

4. Reduce heat to low, whisk in flour, and let cook for 2-3 minutes.

5. Slowly whisk in chicken broth until sauce thickens. Add lemon and capers and mix well. 

6. Return meatballs to the pot and toss to heat and coat in sauce. 

7. Serve over rice.