Place the chicken mince, panko crumbs, garlic, parmesan, lemon zest, parsley, egg, salt and pepper into a large bowl. Mix until completely combined.
Take scoops of mixture and roll into meatballs. Heat 1 tbs olive oil in a large frying pan over medium-high heat.Cook the meatballs for 5 minutes until browned on all sides.
Place butter along with the minced garlic into the frying pan and cook for 30 seconds. Sprinkle over the flour and cook, while stirring constantly for 1 minute.
Add ¼ cup of the chicken stock liquid and continue to stir until it forms a paste. Repeat with the remaining stock (only adding ¼ cup at a time and stirring until the sauce is completely smooth before adding any extra stock).
Add the meatballs back to the pan, along with the baby capers and lemon juice. Stir then cover with a lid. Leave to simmer for 8-10 minutes (stirring occasionally) or until the meatballs are cooked through and piping hot in the centre. Stir through the remaining 3 tbs of butter.