Thai Chicken Meatballs
- 500 grams chicken mince
- 1/4 cup rolled oats
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- 1 long red chilli, finely chopped
- 1 lime, cut into wedges
- 1/4 bunch coriander, finely chopped, plus extra to serve
- Olive oil spray
- Salt & pepper, to taste
Put the mince, oats, garlic, ginger, chilli and coriander in a large bowl. Season with salt and pepper and then mix to combine.
Using wet hands, roll tablespoons of the mixture into 12 even balls and then refrigerate for 30 minutes.
Preheat the oven to 200°C and line a baking tray with baking paper.
Place the meatballs on a tray and liberally spray with oil.
Bake for 15 to 20 minutes or until golden and cooked through.
Serve with extra coriander and lime wedges.
Serve with salad as a dinner recipe or chili dipping sauce as a snack.