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Grate 1 small yellow onion (¼ cup) on the large holes of a box grater into a large bowl.
Peel and grate 1 medium carrot (¾ cup) and 3 garlic cloves on the small holes of the box grater into the bowl.
Add 1 pound ground pork, ½ cup panko breadcrumbs, 1 large egg, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 2 teaspoons oyster sauce, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Mix together with your hands until evenly combined.
Scoop out the mixture in 2-tablespoon portions (about 22 meatballs) and roll between damp hands until a smooth ball forms.
Place on a large plate.
Heat 2 cups neutral oil in a large cast iron skillet over medium heat until 350ºF, about 8 minutes.
Line a baking sheet with a wire rack and/or paper towels.
How to Make Pan-Steamed Meatballs
Heat 2 tablespoons of a neutral oil of your choice in a large skillet over medium-high heat.
Once the oil is shimmering, add meatballs in a single layer and sear, turning them every few minutes, until deeply golden-brown on most sides, 10 to 12 minutes.
Turn off the heat and place a lid on top, leaving a small gap for steam to escape, for 5 minutes. This allows the residual heat of the pan to fully cook the meatballs. Transfer to a plate and serve as you like.
Tips for Pan-Steamed Meatballs