In a medium bowl combine chicken, garlic, panko, Worcestershire, season salt, parsley flakes, and lemon zest until all ingredients are evenly distributed. Cover and refrigerate for 30 minutes.
Once chicken mix has rested, use a #40 scoop to portion meatballs. Roll to form meatballs.
Heat butter and oil in a large saute pan over medium heat. Cook meatballs until they are golden brown on at least 2 sides and have reached an internal temperature of 165°F.
String cooked meatballs on 4.5" skewers, with two meatballs per skewer. Serve 6 meatballs per appetizer plate with lemon pepper aioli **link recipe**
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