Heat oven to 375ºF and set a rack in the middle slot. Line a rimmed baking tray with parchment.
In a medium bowl, add the pork, 1 tablespoon cold water, cilantro, scallions, garlic, fish sauce, sugar, salt, black pepper and lime zest. Mix with a rubber spatula or your hands until thoroughly combined, then keep vigorously stirring until the mixture turns soft and sticky, about 30 seconds. Using lightly moistened hands, roll the mixture into 1 1/2 tablespoon-sized balls, placing them on the prepared baking sheet. (A portion scoop is helpful but you can also just eye it). You should end up with about 24 balls. Cover with plastic wrap and refrigerate for at least 15 minutes, or up to a day.
Remove from the refrigerator, drizzle the meatballs lightly with oil or give them a quick spritz with cooking spray, and bake until meatballs are lightly golden and cooked through, about 15 minutes. If you want them darker, place them under the broiler for a minute or two.
Make the dressing while the meatballs are baking. In a small bowl, stir together the fish sauce, sugar, lime juice and sambal oelek.
Assemble the bowls with rice, meatballs, carrot and daikon pickles and any extra vegetables. Top with a few cilantro sprigs and some chopped peanuts. Drizzle over a little dressing and serve with extra dressing on the side and a little lime, for squeezing.