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PdfPreheat the oven to 375°F.
In a medium mixing bowl, combine lemon zest, salt, and sugar. Using your fingers, rub the mixture together until fragrant and oils are released.
Add the ground chicken, black pepper, 1 tablespoon of olive oil, granulated garlic, lemon juice, panko, and egg. Using a rubber spatula or your hands, mix until thoroughly combined.
Using a 1-inch cookie scoop, portion the meat mixture into rounds and place them on a plate. With lightly greased or wet hands, roll each round into a smooth, uniform meatball. You should have about 25 meatballs.
Heat ¼ cup of olive oil in a medium (10-inch) oven-safe skillet over medium-high heat. Add the meatballs and cook, undisturbed, for 2 to 3 minutes, until a lightly golden brown crust forms. If the meatballs resist lifting from the pan, allow them to cook 30 seconds longer — they will release naturally once properly browned. Flip and cook for 3 to 4 minutes more or until golden brown on 2 to 3 sides. Transfer skillet to the oven and bake for 5 minutes, until the internal temperature reaches 165ºF.