Step 1: In a large bowl, combine the ground meat, breadcrumbs, egg, half of the minced garlic, and half of the grated ginger. Mix gently until just combined.
Step 2: Roll the mixture into approximately 16-20 small meatballs.
Step 3: Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs in a single layer and sear until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
Step 4: In the same skillet, add the remaining garlic, ginger, and the red curry paste. Sauté for 1 minute until fragrant.
Step 5: Slowly pour in the coconut milk, whisking to combine with the paste. Stir in the fish sauce and brown sugar.
Step 6: Return the meatballs to the skillet. Lower the heat and simmer for 8-10 minutes until the sauce has thickened slightly and meatballs are cooked through.
Step 7: Stir in the lime juice and garnish with fresh cilantro before serving over rice.