Form Shanghai mix into balls and insert quail eggs into the center. Chill for 30 minutes.
Heat oil in a pan, then fry meatballs using medium heat. Set aside.
In a separate sauce pan, heat oil and sauté onion and garlic. Stir in meatballs, banana ketchup, sili labuyo and water. Cook for 5 minutes. Add liver spread and simmer until sauce thickens. Season with salt and pepper.