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.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Brianna Jenkins