In large bowl, mix meatball ingredients. With wet hands, shape mixture into 18 (1 1/2-inch) balls.
Heat 12-inch nonstick skillet over medium-high heat; add oil. Add meatballs, and cook 5 to 6 minutes, turning frequently to brown evenly. Reduce heat to medium-low; add chicken broth and cooking sauce. Simmer 15 to 20 minutes or until thoroughly cooked and no longer pink in center.
Serve meatballs over rice and garnished with cilantro.