Add rice and water to a medium saucepan Place over a medium-high heat and bring to a boil Cover with a lid and cook over a low heat for 15 minutes Remove from the heat and set aside, keeping the lid on
Preheat the oven to 180ºC Assemble the Food Processor bowl and fit the Knife Blade Add ginger, garlic, chilli and lemongrass into the Food Processor bowl Pulse until finely chopped
Add sugar and malt vinegar into a medium saucepan Place over a medium-high heat and bring to a simmer Cook over a medium-high heat, stirring occasionally, for 5 minutes or until the sugar has dissolved Transfer contents of the Food Processor bowl into the saucepan Stir to combine, set aside and let cool
Clean the Food Processor bowl and fit the Knife Blade Add onion, garlic and red chilli into the Food Processor bowl Pulse until a coarse paste has formed
Add pork mince and Thai basil into the Food Processor bowl Season to taste with salt and pepper Pulse until combined
Roll the mixture into 16 balls, approx. 3 cm in dimension Place the meatballs on the baking tray Drizzle with olive oil Bake until cooked through – 180ºC, 15 minutes Remove from the oven and let cool – 3 minutes
Transfer meatballs into the saucepan Stir gently until coated in the glaze Divide rice between serving bowls Top with meatballs Garnish with the leftover glaze and sliced chives
Serve