Throw everything in a blender until combined.
Scoop tablespoon-sized balls, roll in your hands and place on a lined baking tray which you have lightly sprayed with olive or coconut oil. You should get about 25 balls - 5 per serve.
Cook in a 200C oven for 20-25 minutes, flipping over with a fork at about 15 minutes so they brown evenly on all sides.
NOTE: When you flip these meatballs, you'll notice a lot of pan juices Don't worry, keep cooking. They will evaporate somewhat, and help to keep the chicken meatballs moist. (Sorry, horrendous word. But 'juicy' is no better!)