Meatballs* - Preheat oven to 375F and line a baking sheet with heavy-duty nonstick aluminum foil for easier cleanup (optional but recommended), spray with cooking spray; set aside.

To a large bowl, add all ingredients, and using your clean hands or a wooden spoon gently mix all the ingredients together, taking care not to overmix or meatballs will be tougher.

Using a small scoop, form 1-tablespoon sized meatballs and place them on the prepared baking sheet, evenly spaced apart.

Bake for about 20 minutes, or until just done, making sure not to overbake. Tips - It's okay to pull meatballs when they're slightly pink in the center because they'll continue to cook when they simmer in the curry sauce. While meatballs are baking, start making the curry.

Red Curry - To a large skillet, add the oil, onion, garlic, ginger, and saute over medium-high heat for 3 to 4 minutes, stirring nearly constantly.

Add the flour, Madras curry powder, garam masala, turmeric, coriander, salt, pepper, and toast for 1 minute, stirring constantly.

Add the tomato paste, stir to combine, and cook for 1 minute, stirring constantly.

Add the beef broth, diced tomatoes (do not drain), and stir to combine.

Add the coconut milk (I highly recommend full fat rather than lite, use canned coconut milk, not refrigerated), Indian kashmiri chili peppers or Mexican chiles de arbol (these are spicier), bay leaf, and simmer over medium-low for about 20 minutes, stirring occasionally.

When the meatballs have finished baking, carefully drop them into the curry, stir to combine and coat evenly, and simmer for an additional 10 minutes.

Remove the bay leaf and optionally remove the chile peppers (remove them if you're concerned about the curry getting too spicy as it sits), add the lime juice, cilantro, stir to combine, and taste your curry. Don't be afraid to add salt, additional spices as desired, and if your curry is bitter, I find that 1 teaspoon of sugar takes the edge off and balances the dish but this is optional.

Optionally serve with lime wedges, basmati rice, or as desired. Curry and meatballs will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Reheat gently before serving.