Step 1

Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.

Step 2

In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated.

Step 3

Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.

Step 4

Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a crispy crust.

Step 5

While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often.

Step 6

Stir in the ginger and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.

Step 7

Add the coconut milk, brown sugar, and fish sauce or soy sauce and stir to combine. Cook for 5 minutes.

Step 8

Add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.