Combine mince, bread crumbs, celery, parsley, egg white and 1⁄2 teaspoon pepper in a bowl.
Add half soup mix and mix well. Using moistened hands, form mixture into 2.5 cm diameter balls and place on a sheet of foil.
Combine chilli sauce, water, raisins, vinegar, sugar and remaining soup mix in a large saucepan. Bring to simmer over medium-low heat.
Drop meatballs into the sauce, cover and simmer until meatballs are cooked through and sauce thickens, stirring occasionally (about 30 minutes). Serve with spooned over sauce and garnish with fresh herbs of choice.