Cooking should be a joy, not a chore. Here’s how to bring these meatballs to life:

1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, half of the minced garlic, parsley, salt, and pepper. Mix until just combined, being careful not to overmix.
2. Shape the mixture into 1-inch meatballs, about 20 in total. I find that a small ice cream scoop makes this process quicker and ensures uniformity.
3. In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, about 10 minutes total. Remove from the skillet and set aside.
4. In the same skillet, reduce the heat to low and add the butter. Once melted, add the remaining garlic and sauté until fragrant, about 1 minute. Stir in the lemon juice and red pepper flakes, if using.
5. Return the meatballs to the skillet, gently tossing to coat them in the garlic butter sauce. Let them simmer for an additional 2-3 minutes to absorb the flavors.

From personal experience, these meatballs are forgiving. If the first batch isn’t perfectly round, don’t worry. Each little imperfection adds character, much like the slightly uneven biscuits my grandmother used to make.