Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.

In a bowl, mix all meatball ingredients until just combined. Shape into 18–20 even meatballs and place on the baking sheet.

Bake meatballs for 12–15 minutes or until cooked through and lightly golden.

Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until translucent (3–4 min). Add garlic and ginger; cook 30 seconds until fragrant.

Stir in curry paste, cooking 1 minute. Pour in coconut milk, chicken broth, fish sauce, and brown sugar; bring to a simmer.

Gently add baked meatballs to the sauce, spooning sauce over them. Simmer 5–7 minutes to meld flavors.

Stir in lime juice just before serving. Garnish with cilantro and sliced chili.