Preheat oven to 400 degrees F. Grease two large baking sheets or line with parchment paper.

Mix together all ingredients for the meatballs in a large bowl. I recommend using your hands to make sure everything is thoroughly combined.

Use an ice cream scoop to create evenly sized meatballs (or use your hands). Drop onto prepared cookie sheets.

Bake meatballs for 20 minutes, until completely cooked through.

While the meatballs are cooking, prepare the sauce. Heat coconut oil in a large skillet over medium heat. Add onions. Cook for 2-3 minutes. Add lemongrass, ginger, garlic, and jalapenos. Cook for 3-4 minutes until veggies have softened.

Add the curry paste and cook for an additional 1-2 minutes, until fragrant.

Add coconut milk, lime juice, and fish sauce to skillet. Reduce heat to medium-low and simmer for 10 minutes.

When meatballs are done baking, add them to the sauce. Simmer for 2-3 minutes.

Serve over cauliflower rice, white rice, or roasted veggies.