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Remove the casings from the sausages and discard. Finely mince the lemongrass, finely grate the ginger and garlic. Place all three into a bowl and add the sausage meat, thoroughly mixing until combined. Evenly divide the mixture into 12 and roll into meatballs, set aside.
Peel and thinly slice the shallots, chop the tomatoes into 2cm chunks.
Set a saucepan over medium-high heat with a drizzle of oil. Once hot, add the meatballs sear for 6-7 mins, until golden brown (they don’t need to be cooked through at this stage). Transfer to a plate and return the pan onto the heat.
Add the shallots and tomatoes into the hot saucepan and cook for 6-10 mins, until softened. Stir the ketchup through, cook for a 1-2 mins, then pour the stock in. Let it come to a gentle simmer before dropping the meatballs. Cook for 7-10 mins, until they are cooked through. Taste and season the broth with fish sauce and lime.
Reheat the rice and pick the herb leaves, discarding the stems.
Divide the rice between bowls. Ladle the meatballs and broth in. Serve with the herbs, some chilli oil and a wedge of lime.