In a large bowl combine ground chicken, bread crumbs, cheese, egg, salt, pepper, and garlic. Mix well to combine. Use a portion scoop to scoop 1 oz. portions of the meatball mix, roll into balls and place on a sheet pan.
Heat butter in a large Dutch oven or large skillet over medium-high heat. Add in meatballs and sear until golden brown and cooked through, 8-12 minutes.* Remove cooked meatballs from the skillet and set aside.
With the heat on medium-high, deglaze the pan with white wine. Add in the minced garlic and sauté for 2-3 minutes. Stir in lemon juice, lemon zest, capers, and chopped herbs. Let simmer over medium heat for about 5 minutes.
Return the meatballs to the pan and let simmer for another 5-10 minutes until cooked through. Chicken should have an internal temperature of 165 degrees. Serve topped with extra sauce, fresh herbs, and parmesan cheese.
Notes
*Cooking time will depend on the size of the meatballs.