In a large mixing bowl, combine breadcrumbs, egg, milk, and set aside for 10 minutes.
Add ground meat, ginger, curry paste, fish sauce, sugar, salt, garlic, onion, and mix to combine.
Scoop the meat mixture into balls, about the size of a golf-ball.
In a large skillet, heat the oil over medium-high heat. Once hot, place one layer of meatballs in the pan and brown the meatballs on all sides, turning occasionally as they cook. Remove the meatballs to a plate.
Add curry paste and garlic to the pan and cook for 30 seconds. Stir in one can of coconut milk, scraping up any browned bits from the pan.
Stir cornstarch in to the other can of coconut milk, and add to the pan. Add brown sugar, garlic, lime, fish sauce, cilantro and stir to combine.
Add meatballs to the pan and simmer them in the sauce until cooked through, about 10 more minutes.
Enjoy!
