1. In a small bowl, mix breadcrumbs with milk and let sit for 5 minutes until softened.

2. In a large bowl, combine ground chicken, soaked breadcrumbs, parmesan, onion, garlic, parsley, salt, and pepper. Mix gently by hand until just combined.

3. Form mixture into 1 1/2-inch meatballs and set aside on a tray.

4. Heat olive oil in a wide skillet over medium heat. Sear meatballs in batches for 6–8 minutes, turning to brown all sides. Remove and set aside.

5. In the same skillet, add butter and sauté shallots and garlic until fragrant, about 2 minutes.

6. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer for 2 minutes.

7. Add chicken broth, lemon juice, and capers. Stir to combine.

8. Return meatballs to the pan, nestling them into the sauce. Simmer uncovered for 10–12 minutes until fully cooked through.

9. Remove from heat and let rest for 5 minutes. Garnish with lemon wedges and parsley before serving.