In a bowl, mix all ingredients together except the oil. Using 1 ½ tbsp (25 g) of meat for each meatball, form meatballs and place on an oiled plate. Cover and refrigerate for at least 1 hour.
Cook meatballs in a non-stick frying pan, on medium heat and with very little oil, until the meat is well cooked, for approximately 8 to 10 minutes, turning meatballs over a few times. Serve with rice and grilled broccoli with sesame seeds.
