In a large mixing bowl, combine ground meat, finely chopped onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently with your hands until all ingredients are just incorporated, being careful not to overmix.

Shape the meat mixture into small meatballs, about 1-inch in diameter. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring they aren’t overcrowded. Cook for about 6-8 minutes, turning occasionally until they’re golden brown, then remove and set aside.

In the same skillet, lower the heat to medium-low and add a splash more olive oil if needed. Sauté minced garlic and grated ginger for about 1 minute until fragrant. Whisk in the red curry paste and cook for another 1-2 minutes.

Gradually stir in the coconut milk, soy sauce, and lime juice. Bring to a gentle simmer.

Carefully return the browned meatballs to the skillet, submerging them in the creamy coconut curry sauce. Allow them to simmer on low heat for 10-15 minutes until cooked through.

Once the meatballs are tender, remove from heat and sprinkle fresh cilantro on top. Serve hot over jasmine rice, noodles, or with crusty bread.