2thick stalks of lemongrasscoarse outer leaves discarded and tender leaves coarsely chopped
4clovesgarlicpeeled and crushed
2teaspoonsgrated fresh ginger
2shallotspeeled and chopped
2jalapeñosstems removed and chopped (remove the seeds for less spicy meatballs)
¼teaspoonfreshly ground black pepper
Add first 9 ingredients to the bowl of a food processor (lemongrass through pepper). Process mixture until very finely minced, scraping down the bowl occasionally. Transfer to a medium bowl.
Add ground pork to lemongrass mixture and use your hands to just combine, taking care not to over-mix which would make the meatballs tough.
Shape the seasoned pork into balls that are close to equal in size. (I made them about ¼ cup each)
Heat olive oil in a large skillet over medium heat. Add meatballs to skillet, flattening them slightly. Leave some space around each so that they'll brown properly. Brown the meatballs until golden brown on one side, 2 to 3 minutes. Flip and cook 2 to 3 minutes more to brown the other side and cooked through.