Preheat the oven to 170°C.

Grind the chicken in a food processor. Add all the other ingredients for the meatballs and mix just enough to combine everything. Shape the mixture into small meatballs, about 2 cm in diameter.

Heat 1 tablespoon of olive oil in a pan and fry the meatballs until they get some color. Fry them in two batches. They don’t need to be cooked through at this point, as they will finish cooking in the oven. Transfer the browned meatballs to a plate.

In the same pan, add the shallot and salt, and sauté until the shallot softens. Then, add the garlic and stir for about 1 minute. Pour in the white wine and scrape any bits stuck to the bottom of the pan from frying. Cook for 2 minutes. Add the lemon slices and chicken broth, and stir.

Add the previously browned meatballs into the sauce.

Transfer the pan to the oven and bake for 15 minutes, or until the meatballs reach an internal temperature of at least 71°C.

Take the pan out of the oven, sprinkle with freshly chopped parsley, and serve with bread, rice, mashed potatoes, or pasta.