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Heat oil in a medium (10-inch) Dutch oven over medium heat. Add the garlic and cook, stirring often, until fragrant, about 15 seconds.
Add the seafood stock, Lemongrass Broth, coconut milk, lime juice, and salt. Bring to a gentle boil, 6 to 8 minutes.
Add the Thai-Inspired Meatballs and fish sauce and cook for 3 to 4 minutes.
Stir in the frozen jasmine rice, breaking up any large clumps, and cook for about 3 minutes, until heated through. Taste and adjust the seasonings, as needed. Garnish with cilantro, and serve immediately.