Put the ground pork in a bowl, finely chop the onion, garlic, and shallots, and add them all in. Crack 1 1/2 eggs into the bowl, add 1 1/2 tablespoons of cooking oil, ground pepper, and the prepared seasonings (fish sauce, seasoning powder, sugar). Mix everything well and let it sit for 15 minutes to absorb the flavors.

Bring a pot of water to a boil: Đà Lạt-style meatballs are special because they have a lot of liquid, and the broth is thin, not thick. Therefore, add water equal to twice the amount of meatballs, which is just enough for dipping the bread. Once the pot is boiling, shape the meatballs into round balls and drop them in.

Season the dipping sauce, making sure it is flavorful for dipping the bread without being too salty: adjust the amount of chili satay according to your spice tolerance, add 2 ladles of fish sauce, 1 1/2 ladles of palm sugar, and 1 ladle of seasoning powder. Simmer for 30 minutes, then turn off the heat.

Serve: Scoop the meatballs into a bowl, add a little cilantro and basil leaves on top. When eating, use the bread to pick up the meatballs and dip them into the sauce, and enjoy with the shredded papaya for a delightful experience.