In a large mixing bowl, combine your choice of ground meat with chopped onion, minced garlic, breadcrumbs, egg, and a sprinkle of salt and pepper. Mix gently until just combined and set aside.

Roll the meat mixture into small balls, about 1–1.5 inches in diameter. Heat olive oil in a skillet over medium heat. Add meatballs in a single layer and cook for 6–8 minutes, turning occasionally until golden brown. Remove and set aside.

In the same skillet, reduce heat and add olive oil if needed. Sauté minced garlic and grated ginger for 1 minute until fragrant. Whisk in red curry paste and coconut milk. Let bubble gently for 2–3 minutes until blended.

Stir in soy sauce and lime juice, mixing well. Simmer for another 2–3 minutes until the sauce thickens slightly.

Return the browned meatballs to the skillet, nestling them in the curry sauce. Simmer over low heat for 10–15 minutes until cooked through and the internal temperature reaches 165°F.

Remove from heat and garnish with fresh cilantro. Serve hot over rice, noodles, or with crusty bread.