Make the meatballs: In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Mix gently with clean hands or a spoon until just combined—don’t overwork the mixture.

Form and brown: Roll the mixture into small meatballs (about 1 inch in diameter). Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 5–6 minutes, turning to brown on all sides. Transfer to a plate and set aside.

Build the sauce: In the same skillet, melt butter with 1 tbsp olive oil. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Simmer the lemon-caper base: Stir in chicken broth, lemon juice, and capers. Bring to a simmer. For a thicker sauce, whisk cornstarch and water in a small bowl and stir it into the pan.

Return meatballs to skillet: Add the browned meatballs back to the sauce. Simmer gently for 8–10 minutes, or until meatballs are cooked through and the sauce has slightly reduced.

Serve and garnish: Remove from heat and sprinkle with extra Parmesan and fresh parsley. Serve hot over pasta, rice, mashed potatoes, or roasted vegetables.