Make the Meatballs:

• In a large bowl, combine the ground chicken, breadcrumbs (or almond flour), Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix until well combined.
• Using your hands, form the mixture into small meatballs, about 1.5 inches in diameter, and set them aside.

Cook the Meatballs:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs and cook in batches, if necessary, until they are browned on all sides and cooked through, about 6-8 minutes per batch. Once cooked, remove them from the skillet and set them aside.

Prepare the Piccata Sauce:

• In the same skillet, add 2 tablespoons of olive oil over medium heat. Add the lemon juice, chicken broth, capers, garlic powder, and a pinch of salt and pepper. Stir to combine and bring the sauce to a simmer.
• Let it simmer for 2-3 minutes to thicken slightly. If you prefer a richer sauce, stir in the butter until melted and smooth.

Combine Meatballs with Sauce:

• Add the cooked meatballs back into the skillet with the piccata sauce. Spoon the sauce over the meatballs and simmer for an additional 3-5 minutes, allowing the meatballs to soak up some of the sauce and heat through.

Serve:

• Garnish the meatballs with fresh parsley and serve immediately with your choice of side, such as cauliflower rice, zucchini noodles, or a simple salad. Enjoy!