Step 1

Stir the finely grated zest of 1 medium lemon, 1/2 cup finely chopped fresh parsley leaves, 1/2 cup panko breadcrumbs,1 1/2 teaspoons of the minced garlic, 1 large egg, 1 1/4 teaspoons of the kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper together in a large bowl.

Step 2

Add 1 1/2 pounds ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about and roll between damp hands until a smooth ball forms.

Step 3

Melt 2 tablespoons of the unsalted butter in a 12-inch frying pan or skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, about 12 minutes total. Transfer to a clean plate.

Step 4

Reduce heat to medium, then melt the remaining 2 tablespoons unsalted butter in the pan. Add the remaining 1 1/2 teaspoons minced garlic and 1 pinch red pepper flakes if desired. Cook until fragrant, about 30 seconds. Sprinkle with 2 tablespoons all-purpose flour and cook, stirring frequently, to remove the raw flour flavor, about 30 seconds.

Step 5

Whisk in 1/4 cup dry white wine, then scrape up the browned bits from the bottom of the skillet. Cook until the wine is reduced by half, about 1 minute.

Step 6

Whisk in 1 cup low-sodium chicken broth, the juice of 1 medium lemon juice, and the remaining 1/4 teaspoon kosher salt. Bring to a boil. Reduce the heat to maintain a simmer and cook until the sauce is slightly thickened, 2 to 4 minutes. Return the meatballs to the skillet and toss to coat. Garnish with more chopped parsley before serving.