In a medium bowl, mix together all the ingredients except the ground chicken. When combined, add the ground chicken and mix until combined. Do not overmix. Roll into meatballs.

Heat a large skillet over medium-high heat. Add a little oil. Add the meatballs to the skillet. Saute the meatballs 4-5 minutes, turning to brown all sides. Remove meatballs to a plate.

Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant (do not brown the garlic). Add the flour and whisk. Once the flour cooks for 30 seconds, add chicken broth and whisk in. Add the lemon juice, caper brine and capers, allow the sauce to simmer. Then add the meatballs into the sauce and reduce heat to medium and let the sauce thicken and meatballs cook for approximately 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter. Sprinkle with chopped fresh parsley.