Get all the prep done before you start cooking: grate ginger and garlic cloves. Chop the scallions.
Add the ingredients for the meatballs to a large bowl. Mix until just combined, using your hands. Roll the meat mixture into 2-tablespoon sized balls. Will make about 25 meatballs.

Reduce heat to low. Add garlic and ginger, cook until fragrant while stirring frequently, about 1 minute. Deglaze with ½ cup water, simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon. Add lime juice, sweet chili, soy, fish and oyster sauce. Stir to combine and bring to a gentle simmer.

Stir in sriracha and scallions. Return meatballs and their released juices to the skillet, stir to coat the meat with sauce. Simmer until the meatballs are cooked through, about 10 minutes. 

Finish off with red pepper flakes and cilantro. Serve with steamed rice and a crunchy cucumber salad. Enjoy!