RECIPE PREP: This is an air fryer recipe. Lightly grease the air fryer basket with olive oil. Set it aside. 

1. In a large mixing bowl, combine breadcrumbs, parmesan cheese, lemon zest, dried oregano, red pepper flakes, sea salt, and ground black pepper. Add beaten egg and grated garlic to the bowl. Mix to combine. Add ground chicken to the bowl. Mix gently to incorporate the ingredients. Do not overmix.
2. Lightly coat your hands and fingers with olive oil. Form golf-ball-size meatballs by hand, or use a metal scoop. Between the palms of your hands, gently roll each chicken meatball into a smooth ball. Place meatballs inside the prepared air fryer basket. Arrange them in a single layer leaving space between pieces so the meatballs can become crisp. Don’t overcrowd the basket. We’ll be cooking in batches.
3. Air fry the lemon butter chicken meatballs at 375°F. Cook for 12 to 14 minutes, or until golden brown and the interior of the meatballs register 165°F on an instant read thermometer.
4. Assemble the lemon brown butter sauce on stovetop. Set a small saucepan over medium heat. Add butter and garlic. Once the butter melts, cook 3 to 4 minutes, or until a foam develops on top. Gently swirl the pan for 30 to 45 seconds, or until the butter turns brown. The foam will clear. The sauce will be richly aromatic. Remove the pan from heat. Stir in lemon juice.
5. Transfer the cooked meatballs to a bowl. Drizzle them with lemon brown butter sauce, then toss until well coated. Plate the meatballs with your favorite sides. Garnish with a pinch of flaky salt, freshly-grated parmesan cheese and fresh herbs.