Step 1: In a large bowl, combine the ground meat, Panko breadcrumbs, beaten egg, 1/2 tablespoon grated ginger, 2 cloves minced garlic, 2 tablespoons chopped cilantro, fish sauce (if using), salt, and black pepper. Gently mix until just combined, being careful not to overmix.
Step 2: Roll the mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs. Set aside on a plate.
Step 3: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onion and sauté for 3-5 minutes until softened.
Step 4: Add the remaining 1/2 tablespoon grated ginger and 2 cloves minced garlic to the skillet. Cook for another minute until fragrant, stirring constantly.
Step 5: Stir in the red curry paste and cook for 1-2 minutes, continuing to stir, to bloom the spices and enhance their flavor.
Step 6: Pour in the full-fat coconut milk, chicken broth, and brown sugar. Bring the sauce to a gentle simmer, stirring until well combined.
Step 7: Carefully add the prepared meatballs to the simmering sauce. Reduce the heat to low, cover the skillet, and let the curry meatballs cook for 15-20 minutes, or until they are cooked through and reach an internal temperature of 160°F (71°C).
Step 8: Once cooked, stir in the fresh lime juice and the remaining 2 tablespoons of fresh cilantro. Taste the sauce and adjust seasoning as needed (add more salt, sugar, or lime juice to your preference).
Step 9: Serve the irresistible golden curry meatballs hot, garnished with extra cilantro, over rice, noodles, or as a standalone appetizer. Enjoy!