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

With wet hands, scoop the mixture into 1-inch balls. Heat olive oil in a skillet over medium heat and brown meatballs for 5-7 minutes until golden brown, then set aside.

In the same skillet, sauté garlic and ginger until fragrant. Stir in red curry paste and cook for 1 minute. Whisk in coconut milk, soy sauce, and lime juice. Simmer for 3-5 minutes until thickened.

Return meatballs to skillet, cover, and simmer for 10-15 minutes until cooked through, reaching an internal temperature of 165°F.

Garnish with cilantro and serve over jasmine rice or with crusty bread.