Soak the slice of bread in the milk in a small bowl.

Mix the ground meats, soaked bread, and all remaining ingredients, up to the olive oil, until well combined.

Roll the meat mixture into walnut-sized balls. In a large saute pan, over medium-high heat, heat the olive oil and sear the meatballs. If you can't fit them all in the pan at once, cook in batches. Sear into golden brown, about 8 to 10 minutes. Cool slightly.

In a small saucepan, heat the chili sauce over low heat.

Stick a toothpick or skewer into each meatball, then dip them into the sauce. Roll the tips in toasted panko and crystallized ginger and serve.

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