In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, cilantro, egg, garlic, ginger, salt, and black pepper. Mix until well combined.

Form the mixture into meatballs, about 1 inch in diameter. You should have approximately 20 meatballs.

In a large skillet, heat the vegetable oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides.

In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, and lime juice.

Pour the coconut curry mixture over the meatballs in the skillet. Bring to a simmer, then reduce the heat to low. Cover and cook for an additional 10-15 minutes, until the meatballs are cooked through.

Serve the meatballs over cooked rice or quinoa, garnished with additional cilantro if desired.