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1
Preheat the oven to 450F.
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2
Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
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3
Set aside.
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4
Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.
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5
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
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6
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
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7
The meatballs should be touching one another.
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8
Roast for 20 minutes, or until the meatballs are firm and cooked through.
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9
A meat thermometer inserted into the center of a meatball should read 165F.
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10
Allow the meatballs to cool for 5 minutes in the baking dish.
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11
Meanwhile, to make the garnish, place the rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.
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12
Spoon the garnish over the top of the meatballs and serve with the peanut sauce (if using).
