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Remove the skins from the 500g pork sausages if using and place the meat into a large bowl with the 1kg chicken mince.
Grate the large zucchini, then place it into a sieve and squeeze out as much excess liquid as possible over the sink. Add the drained zucchini to the bowl.
Finely slice the 3 spring onions and add them to the mixture.
Zest the 2 limes directly into the bowl, then set the limes aside for their juice to use in the nuoc cham.
Add the 2 tbsp lemongrass paste and 1 tbsp ginger (or 3 tbsp ginger lemongrass paste) along with the 3 cloves garlic, grated or very finely chopped.
Add the ½ cup dried breadcrumbs and 2 tsp salt.
Pick the leaves from the 15g coriander, finely chop them and add to the bowl, reserving the stems for nuoc cham.
Crack in the 1 egg.
Mix everything together thoroughly until fully combined. The mixture should feel moist but hold its shape when pressed together.
You can now portion the mixture depending on how you want to use it. Roll into golf ball-sized portions for meatballs or tacos, or smaller pieces for dumplings.