For dim sum, these are not too fiddly to make at all. The meatball mix is a little wetter than the European meatball mixes that I am more used to handling, but not unworkably so. I would suggest using a pair of forks to roll the meatballs in the rice when you are coating them- it saves your fingers from getting glued up with pork meat and rice. Another tip I found when making these is to get the rice properly dry, after soaking and draining, I put it in the oven on a very low temperature for a few minutes.
They are pretty easy to make and very delicious- between three of us we managed to finish the whole batch.
The recipe I used was from Sunflower Food Galore, a seemingly endless source of recipe inspiration for me.