Step 1

Using the small holes of a box grater, or a microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a bowl and set the rest aside. In a large bowl, beat the egg. Add the Sai Ua sausage, ½ cup Panko or breadcrumbs, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

Step 2

Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

Step 3

Once all the meatballs are browned and out of the pot, wipe it out and add a bit more oil to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate Cover and simmer until the flavors come together and the meatballs are cooked through, 8 to 10 minutes.

Step 4

Remove from heat and stir in the spinach and lime juice. Serve in soup bowls with lime wedges.