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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. Fry 10 to 12 meatballs at a time: Using tongs, add to the hot oil and fry, flipping halfway through, until cooked through and golden-brown all over, 5 to 6 minutes total. Transfer to the rack or paper towels. Serve with sweet chili sauce alongside for dipping and cooked white rice if desired.