Asian meatballs are very different from the Italian sort. Asians create their flavourful meatballs from every creature known to man (fish, beef, pork, crab, chicken) and the ideal texture is perfectly smooth and the composition quite dense.
However, what really sets them apart and is their ultimate measure of quality is the bounce. When the auntie has worked her meat paste just right, the finished product will have an incredible springiness. I have a sneaking suspicion that a good meatball would bounce right back into your spoon if you dropped it.
When I was queuing up for lunch the other day, I noticed an auntie in the hawker stall next door cranking out fresh meatballs to order. Her practiced technique was fascinating–grasp, form, pinch, spoon, repeat. She was a machine.