Grilled Spicy Pork Meatballs with Nuoc Cham

• 1 2" piece fresh ginger
• 5 garlic cloves, divided
• 2 lb. ground pork
• 2 tsp. kosher salt
• ½ cup plus 1 Tbsp. finely chopped cilantro
• ¼ cup plus 2 tsp. hot chili paste (such as sambal oelek)
• 4 Tbsp. fish sauce, divided
• 4 tsp. sugar, divided
• ½ cup fresh lime juice (from about 4 limes)
• 2 Tbsp. vegetable oil, plus more for grill

Special Equipment

Twenty 8" metal or wooden skewers

1. If you’re using wooden skewers, soak in water 30 minutes.
2. Finely grate ginger and 4 garlic cloves into a medium bowl. Add pork, salt, ½ cup cilantro, ¼ cup chili paste, 2 Tbsp. fish sauce, and 2 tsp. sugar and mix well with your hands to combine.
3. Form pork mixture into 20 oblong (football-ish) balls. Transfer to a rimmed baking sheet or large plate and chill at least 15 minutes and up to 8 hours.
4. Meanwhile, whisk lime juice and remaining 1 Tbsp. cilantro, 2 tsp. chili paste, 2 Tbsp. fish sauce, 2 tsp. sugar, and 2 Tbsp. water in a small bowl until combined. Finely grate remaining garlic clove into nuoc cham and stir to combine.
5. Prepare a grill for medium heat. Lightly oil grate. Thread 2 balls lengthwise onto 2 skewers, repeating to make 10 skewers with 2 meatballs on each. (Using 2 skewers stabilizes the meatballs so that they won’t spin around when you turn them on the grill.)
6. Drizzle meatballs with 2 Tbsp. oil. Grill meatballs, turning occasionally, until well charred and just cooked through, 7–9 minutes. Let cool slightly. Remove from skewers and transfer to a platter. Serve nuoc cham alongside.