These were steamed in a rice cooker at the base of which egg-drop soup bubbled happily. They're ready when the grains of rice begin to stick out of the meatballs, resembling porcupine quills. This could take a while so be patient.
Serve with a drop of Sriracha sauce or ketchup, as shown above, or make a dip as described below. These are great for starters and could also be served at a potluck or picnic because they're convenient to transport and eat.