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1
To make the sauce:.
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2
Chop the scallions and mince the garlic.
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3
Heat oil in a small saucepan.
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4
Add scallions, garlic, and galangal and cook for 3 minutes, stirring frequently.
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5
Add pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce and mix well.
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6
Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
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7
Combine cornstarch and 1 tablespoon of water in a small cup.
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8
Add the mixture to the sauce and cook, stirring, for 1 minute or until thickened slightly.
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9
Allow to cool to room temperature before serving.
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10
To make the meatballs:.
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11
Cover a rimmed baking sheet with foil and spray with cooking spray.
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12
Remove the leaves from the lemongrass and trim the root end.
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13
Slice the bottom 3 inches of the root; discard the remainder.
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14
Combine the lemongrass, scallions, garlic, fish sauce, water, and crushed red pepper flakes in a blender or food processor and puree until smooth.
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15
Whisk the egg and milk in a large mixing bowl.
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16
Add the lemongrass mixture and rice and mix well.
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17
Add the ground chicken and salt and pepper to taste and mix again.
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18
Make into 1 1/2 inch meatballs, roll in the panko crumbs, and place on the prepared pan.
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19
Spray the tops of the meatballs with cooking spray.
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20
Bake at 450 degrees for 12-15 minutes until meatballs are cooked through and no longer pink.
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21
Served immediately with the dipping sauce.
