1-Getting started with this recipe is straightforward, beginning with preheating your oven and mixing the ingredients. First, preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for crisp results. In a large bowl, combine 1 1/2 pounds of ground meat with 1-2 tablespoons of spicy curry powder blend, 3 tablespoons of tamari or soy sauce, 1 chopped shallot, and additional salt and pepper to taste, mixing gently until just combined.

2-Shape the mixture into 15-20 tablespoon-sized meatballs and place them on the prepared baking sheet. Bake for 10 minutes until they turn crisp on the outside. While the meatballs bake, prepare the sauce by melting 1 tablespoon of butter in a skillet, then cooking 1/4 cup of Thai red curry paste with 1 tablespoon of freshly grated ginger for 2-3 minutes.

3-Next, add 2 chopped orange or red bell peppers, 2 cups of canned full-fat coconut milk, 3 tablespoons of tamari or soy sauce, and 1 tablespoon of fish sauce to the skillet, letting it simmer. Add the baked meatballs to the sauce and simmer for 5 minutes until fully cooked. For the garlic butter drizzle, melt 5 tablespoons of salted butter in a separate pan with 3-4 garlic cloves and a pinch of chili flakes until the butter browns and garlic crisps, then drizzle over the meatballs served on rice, garnished with 1/2 cup chopped Thai basil or cilantro and lime wedges.