Lemon Caper Chicken Meatballs with One-Pan Sauce

In a large bowl, mix half of the minced shallots with Parmesan cheese, half and half, 1/3 cup bread crumbs, 1 tablespoon parsley, and egg. Combine chopped 1 tablespoon capers and ground chicken. Season with salt, pepper, and garlic powder; mix gently until well incorporated.

Spread remaining bread crumbs on a work surface or shallow dish. Shape the chicken mixture into 12 meatballs, then roll each in bread crumbs to coat and help maintain shape.

In a large deep skillet, heat oil over medium-high heat. Add meatballs, cooking until browned all around, about 5 minutes. If needed, add more oil and remove cooked meatballs from the skillet, setting them aside.

Add remaining shallot and capers to the skillet, cooking for 1 minute while stirring constantly. Pour in white wine and chicken stock, bringing to a boil. Return meatballs to the skillet, reduce heat, and simmer until the liquid reduces by half, allowing the meatballs to soak up the sauce, 6 to 7 minutes.

Once reduced, move meatballs to one side of the skillet while lowering heat to very low. Mix in lemon juice and cubed butter, stirring continuously, until well combined and slightly thickened.

Stir in parsley, coating meatballs in the sauce, then remove from heat. Toss the meatballs again in the sauce before serving immediately.