For the Meatballs:

1. Preheat the oven to 400°F and line a large baking sheet with foil or parchment paper.
2. In a large mixing bowl, mix together the panko, spices, ketchup, milk, cheese, lemon zest, and capers. Add the salt and pepper and then taste the mixture. It should be VERY well seasoned – even a touch too salty. This will ensure that the meat has good flavor in the end. I always taste it before adding the raw egg or meat.
3. Once you have it seasoned to your taste, stir in the egg until everything is well combined.
4. Add in the meat last, mixing it into the seasonings gently and until everything is well mixed. If the mixture is too gummy, add a few tablespoons of breadcrumbs and mix again. I sometimes have to add up to ¼ cup of additional breadcrumbs – it really depends on your meat. The mixture should be easy to roll into balls – not too sticky or wet.
5. Form the mixture into roughly 1-inch balls and place them on your baking sheet. Drizzle lightly with olive oil.
6. Bake for 15 minutes or until golden brown on the bottoms and cooked through.

For the Sauce:

1. While the meatballs are baking, heat a large skillet over medium heat and add the oil.
2. Add the shallot and garlic and cook, stirring frequently, for about 2 minutes.
3. Add the wine and simmer until it is mostly evaporated.
4. Stir in the zest and juice of a lemon, along with the chicken broth, capers, and parsley.
5. Bring the mixture to a simmer and cook until it is reduced by about half. Season, to taste, with salt and pepper (it probably won’t need a lot of salt because of the broth and capers).
6. Add the butter to the sauce and stir it in until it is melted.
7. When the meatballs are done cooking, place them in the pan with the sauce and gently toss to coat.

To Serve:

1. Serve the meatballs over rice, noodles, or cauliflower rice.
2. Spoon some of the pan sauce over everything and garnish with additional parsley, lemon wedges, and a sprinkling of grated cheese.
3. Serve immediately while hot.