Heat the olive oil in a large skillet over medium heat. Add the Trader Joe’s chicken meatballs and cook them for about 5-7 minutes, turning occasionally, until they’re browned on all sides. Remove from the pan and set them aside.

Add the minced garlic to the same skillet with the melted butter. Stir constantly to avoid burning the garlic. Once it’s fragrant (about 1 minute), add the flour and whisk until a smooth paste forms.

Add the chicken broth gradually, whisking to ensure no lumps form. Let the mixture simmer and thicken, about 2-3 minutes. Stir in the capers for that punch of tangy flavor.

Stir in the lemon juice and grated Parmesan cheese. Season with salt and pepper to taste. If the sauce feels too thick, add a splash more broth to reach your desired consistency.

Add the cooked meatballs back into the skillet, coating them well with the sauce. To combine the flavors, boil everything for a further two to three minutes.

Once everything is ready, sprinkle some fresh parsley on top, and serve! This dish is perfect with pasta, over rice, or alongside a fresh salad.