In a large mixing bowl, combine the ground meat, finely chopped onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently with your hands until everything is well combined but avoid overworking the mixture to keep the meatballs tender. This should take about 2 minutes.

Shape the mixture into small meatballs, about 1 inch in diameter. Heat olive oil in a skillet over medium heat, and carefully add the meatballs. Brown them for about 5-7 minutes, turning occasionally until they are golden on all sides. Once browned, remove the meatballs and set them aside.

In the same skillet, add a touch more olive oil if needed and sauté minced garlic and grated fresh ginger for about 1 minute until fragrant. Then, whisk in the red curry paste and coconut milk until smooth, letting it simmer gently for about 5 minutes. The sauce should thicken slightly, filling your kitchen with wonderful aromas.

Return the browned meatballs to the skillet, gently placing them in the simmering coconut curry sauce. Cover and let them cook for an additional 10-15 minutes, ensuring that the meatballs are cooked through and have absorbed the flavors of the sauce. They should reach an internal temperature of 160°F.

Once cooked, remove the skillet from heat and squeeze fresh lime juice over the meatballs for added brightness. Garnish with chopped fresh cilantro for a pop of color and flavor. Serve your creamy coconut curry meatballs hot over rice, noodles, or with crusty bread for a complete and comforting meal.