Using a mortar and pestle, smash together the lemongrass, ginger, and garlic into a paste. Mince the scallions.
In a large bowl, toss together the lemongrass paste, the minced scallions, cornstarch, and sugar. Add the fish sauce and the pork. Use your hands to gently combine the mixture evenly without mixing it too much. Form the pork mixture into about 12 meatballs and set on a plate. Refrigerate for at least 15 minutes.
Meanwhile, make the slaw: Set the cabbage and carrot in a medium bowl. In a small saucepan, heat the vinegar and sugar, stirring occasionally until the sugar has dissolved. Stir in the garlic. Let the mixture simmer until reduced by about half, 8 to 10 minutes. Add the chile peppers, lime juice, and fish sauce and remove from the heat. Pour over the vegetables and let cool to room temperature.
Cook the meatballs: Heat 2 teaspoons of the peanut oil in a 10-inch nonstick skillet over medium-high. Add half of the meatballs. Cook until they are no longer pink in the center, 4 to 6 minutes, turning occasionally to brown all sides. Transfer the cooked meatballs to a platter. Wipe out the skillet and repeat with the remaining oil and meatballs.
LoveYourBread One does not mess with perfection. Leave the meatball sub alone!
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