Ingredients

• 500g chicken mince
• 1⁄4 cup rolled oats (if gluten-free, use brown rice flakes or quinoa flakes)
• 1 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 long red chilli, finely chopped
• 1⁄4 bunch coriander, finely chopped, plus extra to serve
• salt & pepper, to taste
• olive oil spray
• 1 lime, cut into wedges

Method

Place mince, oats, ginger, garlic, chilli and coriander in a large bowl. Season with salt and pepper and mix well to combine. 

Using wet hands, roll tablespoons of mixture into 12 even balls. Refrigerate for 30 minutes.

Preheat oven to 200°C and line a baking tray with baking paper. 

Arrange meatballs on tray and liberally spray with oil. Bake for 15-20 minutes or until golden and cooked through. 

Serve with extra coriander and lime wedges.