Mix the meatball base: Place chicken mince in a large bowl. Add lemongrass paste, ginger, breadcrumbs, egg, garlic, lime leaves, chillies, and coriander. Mix gently with your hands until everything comes together. Keep the movement light so the meat stays soft.
Shape the meatballs: Scoop small portions and roll into even balls. Aim for bite sized pieces so they cook evenly. Place them on a plate and lightly spray with oil.
Cook the meatballs: Heat a nonstick pan over medium heat. Add the meatballs and turn gently until all sides turn lightly golden. Cook until the centers feel firm and cooked through, then remove from the pan.
Start the sauce: Lower the heat slightly. Add minced garlic to the same pan and stir gently until fragrant. Keep the garlic soft and light in color.
Build the flavor: Pour in sweet chilli sauce, lime juice, sugar, and fish sauce. Stir well and let the sauce bubble gently for a few minutes until slightly thick.
Coat the meatballs: Return the meatballs to the pan. Spoon sauce over them and let everything simmer together briefly so the flavors soak in.
Finish and rest: Turn off the heat and let the meatballs rest in the sauce for a minute. This helps the coating cling better before serving.
