Lightly spray a non-stick mini-muffin tray with cooking spray and set aside (see notes).
Place all ingredients (except for the sesame seeds) into the Thermomix bowl. Mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5-10 seconds, or until well combined.
Roll into 1 tablespoon-sized balls and place into the prepared mini-muffin tin (see notes). Cook in the oven for 15 minutes.
Brush over the extra sweet chilli sauce and sprinkle with sesame seeds. Cook for a further 2 minutes, or until cooked through.
Notes
RECIPE NOTES & TIPS
I like to prepare the mixture in the Thermomix and then bake them in the oven in mini-muffin tins. The muffin tins help the meatballs to cook evenly and keep their shape perfectly (but if you don't have a mini muffin tray, you can use a regular flat baking tray).
You can use store-bought chicken mince or mince chicken breasts/thighs in the Thermomix.
Use damp hands when rolling the meatballs (this will help the mixture to stop sticking to your hands)
Brush a little extra sweet chilli sauce over the top of the cooked meatballs to help the sesame seeds stick and also to give the meatballs an extra delicious flavour.
Serve the Thermomix chicken meatballs on their own, in lettuce wraps, in a rice bowl with steamed veggies, with an Asian-style salad, with noodles, pasta or mashed potato... the choice is yours!
Freeze cooked or uncooked meatballs for up to 1 month.
Store leftovers in the fridge and consume within 24 hours.