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Heat half the oil in a large skillet pan or shallow casserole over a medium heat. Add the meatballs in batches and sauté until lightly browned all over. Tip on to a plate.
Wipe out the pan and add the rest of the oil. Sauté the shallots for 4-6 minutes until lightly golden. Stir in the red curry paste and cook for another minute, stirring. Pour in the stock and allow to bubble right down. Pour in the coconut milk and add the tamarind paste, stirring to combine.
Add the meatballs back into the sauce and simmer gently for 15 minutes until the meatballs are meltingly tender. Scatter over the Asian style greens and drizzle the accompanying dressing on top. Cover with a lid and allow them to steam for 4 minutes. Fluff up the rice and spoon into shallow bowls, then ladle over the curry. Garnish with the pine nuts, coriander, red chillies and lime wedges to serve.