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In a large bowl, mix together chicken, parmesan, panko, salt, garlic, and lemon zest.
Using 2 tbsp of the mixture, roll into balls.
Heat a large sauté pan over medium-high heat and add oil.
Once hot, add meatballs, turning every few minutes to ensure even cooking. Cook for 6 minutes, then remove meatballs from the pan.
In the same pan, add butter and garlic. Once melted, whisk in flour.
Slowly whisk in chicken broth, then add capers, brine, and lemon juice. Simmer sauce for 6-7 minutes; it will thicken as it cooks.
Add meatballs back to the pan and cook for another 5-6 minutes. Sauce should have thickened by now. Mix up and spoon sauce all over meatballs.
Serve meatballs over pasta, rice, or enjoy as is.