• In a small bowl, mix together the breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, pepper, and parmesan. Give it a quick stir—this is your flavor-packed breadcrumb blend!
• Now grab a big bowl and add your ground chicken, egg, Worcestershire sauce, and the breadcrumb mix you just made. Roll up your sleeves and use your hands to gently mix it all together until it’s nice and even. Try not to go overboard with the mixing—it can make your meatballs a little too firm.
• Divide the mixture into 24 meatballs, using about two tablespoons for each. A cookie scoop makes this super easy if you’ve got one!
• Heat some cooking oil in a large skillet over medium heat. Once it’s nice and hot, add half the meatballs (about 12 at a time) and cook until they’re browned on all sides and cooked through—about 2 minutes per side. If needed, add a bit more oil for the second batch. Once cooked, transfer the meatballs to a clean plate and set them aside.

Now make the cream sauce.

• In the same skillet, toss in the butter and minced garlic. Turn the heat down to medium-low and let the garlic sizzle for about a minute—just until it smells amazing.
• Now pour in the chicken broth and heavy cream, then sprinkle in the oregano, salt, pepper, grated parmesan, and 2 tablespoons of lemon juice. Give everything a good stir so it all comes together.
• Let the sauce gently bubble away. Pop the meatballs back into the skillet and give them a nice toss in that creamy, dreamy sauce. Let it all simmer for about 5 minutes, or until the sauce thickens up just the way you like it.
• Serve it up hot, and if you're feeling fancy, add a little fresh parsley on top. This is perfect with pasta, mashed potatoes, or whatever side makes you happy!