To a medium mixing bowl, add the egg, lemon zest, onion, garlic, panko breadcrumbs, parmesan cheese, olive oil, Italian seasoning, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground chicken. Using your hands, mix just until combined – take care to avoid over-mixing.
To a medium mixing bowl, add the egg, lemon zest, onion, garlic, panko breadcrumbs, parmesan cheese, olive oil, Italian seasoning, and garlic powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground chicken. Using your hands, mix just until combined – take care to avoid over-mixing.
Add the chopped garlic and capers to the skillet. Cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, carefully pour in the wine – it will sizzle as soon as it hits the hot skillet. Using a wooden spoon, scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost cooked off, add the chicken broth and lemon juice to the skillet. Increase heat to medium-high to maintain a vigorous simmer and cook 2-3 minutes. Working one by one, add the pieces of butter to the skillet, stirring constantly between additions
Add the lemon chicken meatballs back into the skillet. Simmer 2-3 minutes longer, turning the chicken meatballs a few times to coat in the sauce, until the piccata sauce is thickened sightly and the meatballs are cooked through.