In a large mixing bowl, combine ground meat, finely chopped onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix gently until combined.

Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Heat olive oil in a skillet over medium heat. Brown the meatballs in a single layer for 6-8 minutes, turning occasionally.

In the same skillet, reduce heat slightly and add minced garlic and ginger. Sauté for 1 minute.

Whisk in red curry paste and coconut milk until smooth. Let it simmer for 3-4 minutes.

Return browned meatballs to the skillet, ensure they are coated in the sauce, and simmer for 10-15 minutes.

Remove the skillet from heat and drizzle with lime juice.

Transfer to a platter and garnish with cilantro. Serve over jasmine rice or with crusty bread.