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

Shape the meat mixture into small, uniform meatballs, about 1 inch in diameter. Heat olive oil in a skillet over medium heat, then add the meatballs in batches, searing for 6-8 minutes until golden brown.

In the same skillet, add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant. Whisk in red curry paste and coconut milk, stirring until smooth. Simmer for 5 minutes, then add soy sauce and lime juice.

Carefully return the browned meatballs to the skillet, reduce heat to low, and simmer for 10-15 minutes until meatballs are cooked through and the sauce is thickened.

Garnish with freshly chopped cilantro and serve hot over jasmine rice, rice noodles, or alongside crusty bread.