Soak ½ cup of oats in 100 ml of coconut milk for 10 minutes. This softens the oats and gives a lovely texture to the bites.
In a food processor, finely blitz the carrot and onion. (Alternatively you can grate the carrot and onion and make the meatball mic in with bowl)
Add the mango cubes, soaked oats, turmeric, and chicken mince to the food processor. Pulse to combine — do not overmix.
Add the remaining ½ cup of oats and pulse again until just mixed. The mixture will be quite wet — this is normal.Season with salt and pepper to taste — skip the salt if preparing for babies or toddlers.
Spray a non-stick mini muffin tray with oil to prevent sticking. Or line a baking sheet with parchment paper/baking paper.
With wet hands, roll spoonfuls of the mixture into rough balls. Place the balls into the mini muffin tray cavities. Or onto the lined baking sheet. Bake at 180°C (360°F) for 25 minutes, until firm and lightly golden.
Serve and Enjoy!
Notes
This recipe is wheat free but not gluten free if using traditional oats.