Preheat oven to 425 degrees F and line a baking sheet with parchment paper, set aside.

In a large bowl add all the ingredients and mix together until well combined.

Scoop out 1-½ tablespoons (I used my medium sized cookie scoop) of the meat mixture for each meatball. Roll gently into a ball and place on the prepared baking sheet.

Place the meatballs into the oven and bake for 20-25 minutes or until the meatballs feel firm.

Remove from the oven and add to the prepared vegetable curry sauce.

While the meatballs bake start the vegetable curry sauce. In a large skillet add coconut oil and set over medium-high heat. Add in the carrots and cook for 5 minutes. Next, add in the white part of the sliced baby bok choy (leave the leafy green part on the cutting board but don't throw it away because we'll be using it) and cook for another 2 minutes.

Stir in the red curry paste and the light coconut milk. Bring to a light simmer and cook for about 5 minutes to just help thicken up the sauce.

Stir in the green leafy tops of the baby bok choy and stir into the warm curry sauce. Add in the meatballs, stir to coat and serve over rice.

If you want to sauce to be thicker simply cook it down longer.

Cook the rice according to box directions and stir in minced cilantro.

Plate the rice and top with meatballs and curry sauce. Sprinkle with sliced green onions.

Note: The reason you cook the white and leafy sections of the baby bok choy separately is that if you throw in the leafy part too soon it gets overcooked.