Thai Style Chicken Meatballs

500g chicken mince
1 bunch of corriander (Leaves, steams, everything)
1 chili
garlic (I put about 3.5 cloves)
soy sauce
oyster sauce
sesame oil
a few drops of umeboshi (plum vinegar. Which is Japanese, I know, but it adds that extra bit of salt you need, I think it seemed to make the chicken mince a bit juicer and is also apparently fantastic for liver function? I add a few drops of it to a lot of Asian style food to cut down on the amount of soy I use.)
1 tbsp wholemeal flour to bring the meatballs together (add a little more if you need to absorb some moisture)
2 tbsp olive oil

Combine all the ingredients, except the olive oil, and roll into little balls (the ones I made are around 3cm in diameter). Put the olive oil in a pan and heat. Drop in the meatballs and cook for about 30 secs before tossing in the pan and cooking all over.

Put meatballs on some kitchen towel to remove some of the oil.