In a large bowl, gently mix ground chicken, parmesan, breadcrumbs, egg, parsley, chopped capers, lemon zest, garlic, salt & pepper until just combined. Roll into ~1.5 inch balls.

Heat a large skillet over medium-high heat. If needed, add a drizzle of olive oil. Brown meatballs on all sides (they don’t need to be cooked through). Remove to a plate.

In the same pan with leftover oil, melt 4 tbsp butter. Add sliced shallots and lemon rounds. Sauté about 2-3 min until fragrant and softened. Stir in minced garlic and cook 30 sec more.

Pour in white wine, chicken broth, lemon juice (or hold off and add at the end if you want to adjust the tartness), and capers. Bring to a gentle simmer.

In a small bowl, stir together 2 tbsp flour with 1 tbsp Worcestershire sauce to form a thick paste.

While the sauce simmers, whisk in the flour-Worcestershire paste until smooth and slightly thickened.

Stir in the heavy cream. Taste and adjust with more salt, pepper, or squeeze in the lemon juice here if you held off earlier and decide it needs that pop.

Return meatballs to the sauce. Reduce heat and simmer about 15 min, until cooked through and sauce is rich and silky.

Spoon meatballs and sauce over fettuccine. Top with parmesan, more parsley, and plenty of cracked black pepper.