Sticky soy meatballs

Normally I use beef or chicken mince when I make meatballs. I wanted to try something new so I made them chinese style by using grounded pork mince, chinese spices and chili and to top it off, an soy honey sauce. Very tasty.
You can serve them with rice and vegetables, with noodles, in a stir fry or on a tapas table.   

Sticky soy meatballs
20-25 meatballs
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, grated
1 inch fresh ginger, grated
1 red chili, desseded and finely chopped
1 tsp chinese five spice powder
14 oz ground pork mince
1 tbsp honey
2 tbsp soy sauce

Heat 2 tbsp olive oil in a frying pan over medium- high heat, add onion and fry for about 10 min, until translucent and soft. Add garlic, chili, ginger and five spice then fry for another 2 minutes. Leave to cool slighly. Put the ground pork in a large bowl, season with salt and pepper and add the onion mixture. Use your hands and mix all together. With your hands shape into 20-25 meatballs. 
Heat oil in a frying pan on medium-high heat and fry the meatballs, turning occasionally, until golden on all sides and cooked through. Add the honey and soy sauce with a splash of water. 
Cook for another 2 minutes until sticky.
Serve