Fragrant and delectable, these meatballs are made from a fine chicken paste seasoned with toasted ground rice and enriched by tiny bits of pork fat. Although they are traditionally grilled, I cook them in the oven, where they are less likely to overbrown or even burn. They are served with rice paper, lettuce, fresh herbs, and a sweet-and-spicy sauce, and diners assemble their own hand rolls. You will need to soak 16 to 18 (8- or 10-inch) bamboo skewers in water for at least 45 minutes before you thread the meatballs onto them. At the table, set out kitchen scissors or knives for diners to cut their meatballs in half before wrapping them. (Like cherry tomatoes, these meatballs are hard to eat if left whole.) This is a hands-on dish that requires only a dinner plate at each place setting.
These meatballs may also be prepared with meat paste made from pork.
