In a large mixing bowl, combine ground meat with chopped onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently and let rest for 5 minutes.

Roll the meat mixture into small balls, about 1 to 1.5 inches in diameter. Heat olive oil in a skillet over medium heat and brown the meatballs for 6–8 minutes.

In the same skillet, sauté minced garlic and ginger over medium heat for 1 minute. Whisk in the red curry paste and coconut milk until smooth.

Return the browned meatballs to the skillet, cover, and let them simmer for 10–15 minutes on low heat until cooked through.

Stir in a splash of lime juice and garnish with chopped cilantro. Serve hot over jasmine rice or noodles.