Thai Red Curry Chicken Meatballs

For the Thai red curry chicken meatballs:
Preheat oven to 400 F. Lightly grease a rimmed baking sheet with oil.

In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix. Portion out 12 equal-sized large meatballs. Working with slightly wet hands helps the meatballs from sticking to your hands. Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through, flipping them halfway through cooking (prepare the sauce while they bake).

When done, take meatballs out of the oven and toss them in the Thai red curry sauce. Garnish with extra cilantro if desired. Serve immediately.

Note: If you are freezing the meatballs do not toss with sauce until ready to serve.

For the Thai curry sauce:
Heat oil in small saucepan over medium heat. Add garlic and ginger and cook for 1 minute. Add the curry paste and cook for an additional minute. Whisk in coconut milk and continue whisking until thick. Take pan off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro and lime juice. Set aside until ready to toss with meatballs.