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Mix everything down to and including the jalapeno in large bowl. Process the ginger, garlic and onion to a fine chopped. Add to meatballs. Prepare meatballs to 1 inch in diameter. Slightly flatten on the ends. Makes about 20. Heat oil and lightly brown meatballs about 2 mintues. Remove meatballs and set aside. In the same oil, fry lemon grass and pepper flakes over moderate heat for 2 minutes. Add tomatoes and stir fry 2 minutes. Add meatballs, tamarind liquid and water. Cook curry over moderate low heat for 15 minutes or until sauce is thick. Serve with rice.
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