In a large mixing bowl, combine ground meat, chopped onion, minced garlic, breadcrumbs, egg, salt, and pepper. Mix until well incorporated and let rest for 10 minutes.

Shape the mixture into small balls, about 1 to 1.5 inches in diameter. Heat olive oil in a skillet over medium heat and cook meatballs for 6-8 minutes until golden brown.

In the same skillet, add minced garlic and ginger. Sauté for 1-2 minutes. Whisk in red curry paste and coconut milk, and bring to a gentle simmer for 3-5 minutes.

Return the browned meatballs to the skillet. Reduce heat to low and cover, simmering for 10-15 minutes.

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