Chicken Piccata Meatballs

In a large bowl, combine ground chicken, grated parmesan, chopped capers, diced fresh parsley, onion powder, diced garlic cloves, lemon zest, eggs, kosher salt, and black pepper. Mix together, then add in the breadcrumbs and mix until evenly distributed.
Add a touch of olive oil to your hands. Use a large cookie scoop (or scoop out 3 tbsps) to scoop the meat mixture into meatballs. Shape with your hands to form into a ball.
Drizzle olive oil into a large skillet over medium heat. Let the pan get nice and hot, about 3-5 minutes, then place the meatballs into the pan (pro tip: don't overcrowd the pan, cook in batches if needed!). Cook on both sides for about 5-6 minutes per side, until golden brown. Remove the meatballs and place onto a plate. Set aside.
Add butter to the skillet, once melted, add in shallots. Cook for 4 minutes, until softened, then add in the garlic. Continue to cook for another 2-3 minutes, until fragrant. Pour in the white wine and chicken bouillon paste. Mix together and cook for 5 minutes, then add flour and whisk together until smooth and slightly thickened, about 2 minutes. Pour in water and heavy cream and mix together.
Place the meatballs back into the sauce and cover with a lid. Reduce the heat to low heat and cook for 15-20 minutes, until the meatballs are cooked all the way through.
Add diced capers, lemon juice, and parsley and mix together until combined, then garnish with freshly grated parmesan, to taste.