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Make the meatballs. In a large bowl, combine the ground chicken, panko, Parmesan, garlic, parsley, capers, shallot, egg, salt, and pepper. Mix well, then with wet hands, form golf ball-size meatballs (about 2 tablespoons each) and place on a plate. You should have 16 to 18 meatballs.
Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the meatballs in a single layer. Cook until browned on all sides, 6 to 8 minutes. Transfer to a separate plate.
Make the sauce. In the same skillet, add 2 tablespoons of the butter. Once the butter is melted, add the shallot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Pour in the wine and chicken stock, scraping up any browned bits from the bottom, and simmer until reduced by about half, 4 to 5 minutes.
Stir in the remaining 4 tablespoons butter, lemon juice, and capers into the sauce. Return the meatballs to the skillet. Cover and cook until the meatballs are cooked through and the internal temperature reads 165°F on an instant-read thermometer, about 8 to 10 minutes.
Serve over mashed potatoes, buttered cooked pasta or cooked orzo (if using), sprinkled with chopped parsley and garnished with lemon slices.