Crack open the egg and beat it gently in a large mixing dish. Next, include the smoked paprika, red pepper flakes, breadcrumbs, garlic, parsley, ricotta and parmesan cheese, and salt and pepper to taste. Mix all the ingredients until well blended.

Finally, add the ground chicken and mix the meatball mixture with a rubber spatula or fork until barely mixed. Be cautious not to overwork the meat mixture to avoid tough meatballs.

Set aside a big dish or platter or baking sheet coated with parchment paper. Scoop each meatball separately using a medium spring-loaded scooper. The meatball should then be rolled in your palms until it takes on a cohesive form. Once each meatball is formed, place it onto the prepared baking sheet or big plate/platter. Continue doing this until you have around 20 meatballs.

Heat the oil in a big nonstick pan over medium heat. To equally coat the bottom of the skillet, gently stir it once the oil begins to shimmer. Work in batches and add the meatballs to the pan, being cautious not to pack it too full (I can typically put about 10 meatballs in).

For even cooking, sear the meatballs for five to six minutes, flipping them over to brown all over. Use a slotted spoon to set the browned meatballs away; they will not be entirely cooked and will finish in the pan sauce later. Using the second tablespoon of oil in the skillet only as necessary, repeat the process with the other half of the meatballs.

After removing all of the browned meatballs from the skillet, add the butter. After completely melted, add the shallot and simmer, stirring often, for two to three minutes, or until translucent. After that, add the garlic and simmer for a further minute or so, or until fragrant. For 30 to 1 minute, or until the flour melts, sprinkle the flour over the mixture and swirl to coat.

Next, slowly pour in the broth with one hand while using the other to whisk continuously. Next, pour in the capers and lemon juice, and swirl to mix. Bring the sauce to a simmer.

After lowering the heat to the lowest possible level, add all of the browned meatballs and toss them gently to coat with sauce. Swirl the skillet gently every few minutes as the meatballs continue to simmer in the pan sauce for ten to fifteen minutes. The meatballs will blend in and finish off the pan sauce, and the sauce will thicken wonderfully. Next, take it off the heat. Serve these meatballs in chicken piccata right away, garnished with freshly cut parsley, and, if you'd like, with your preferred sides. Have fun!