Mix together the ground pork, chopped onion, minced garlic, salt, pepper and Worcestershire sauce. Add the panko and mix until combined. Form the mixture into two-inch meatballs.
Heat the butter and cooking oil in a wide frying pan. Arrange the meatballs in the hot oil, in a single layer, and cook until the bottoms are browned. Roll them around to brown all over.
Mix together the honey and mustard until smooth. Pour over the meatballs. Stir to coat the meatballs completely with the sauce. Bring to a gentle boil, lower the heat, cover the pan and simmer the meatballs in the sauce for about 20 minutes or until cooked through and the sauce has thickened and reduced.
Arrange a few meatballs in a bowl of rice. Drizzle a tablespoonful or two of the sauce over the meatballs and rice. Sprinkle with fried shallots, toasted garlic bits and finely sliced peppermint leaves. Serve hot.