Step 1: In a small bowl, soak the panko breadcrumbs in milk for 5 minutes to create a panade.
Step 2: In a large mixing bowl, combine the ground meat, soaked breadcrumbs, beaten egg, half of the ginger, half of the garlic, salt, and pepper. Mix gently until just combined.
Step 3: Shape the mixture into approximately 16-20 meatballs, about 1.5 inches in diameter.
Step 4: Heat oil in a large skillet over medium-high heat. Add the meatballs and sear until browned on all sides, about 8-10 minutes. Remove meatballs and set aside.
Step 5: In the same skillet, add the remaining ginger, garlic, and the red curry paste. Stir-fry for 1-2 minutes until very fragrant.
Step 6: Pour in the coconut milk, fish sauce, and brown sugar. Whisk to combine, scraping up any browned bits from the pan.
Step 7: Return the meatballs to the skillet. Lower the heat to a simmer and cook for 10-12 minutes until the meatballs are cooked through and the sauce has thickened slightly.
Step 8: Garnish with fresh cilantro and serve warm with lime wedges.