In a large bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently until just combined, then let rest for 5 minutes.

Roll the mixture into small balls, about 1 inch in diameter. Heat a skillet over medium heat and add olive oil. Cook meatballs for 6-8 minutes until golden brown, then set aside.

In the same skillet, add more olive oil if needed. Sauté minced garlic and grated ginger for about 1 minute. Stir in red curry paste, cooking for another minute.

Gradually whisk in coconut milk until smooth. Add soy sauce and lime juice, then let simmer for 3-5 minutes until slightly thickened.

Return the browned meatballs to the skillet, gently stirring to coat in sauce. Simmer uncovered for 10-15 minutes until cooked through.

Serve meatballs hot, garnished with chopped cilantro. Perfect with jasmine rice or noodles.