Mix all the ingredients for the meatballs and form into little balls.
Heat oil in a pan on medium heat and fry the meatballs until golden. Set aside on a paper towel lined plate.
Add the onion and a pinch of salt to the same pan so that the onions can soak up the oil/beef fat.
Once the onions become golden and soft, add ginger, garlic and Thai bird’s eye chilies.
After a minute, add the curry paste and stir-fry. Then add the coconut milk.
Put meatballs back in the pan and simmer on low heat for about 10 minutes.
Add salt and pepper to taste.
Serve with lime wedges and enjoy.