1-Mix the Meatballs: In a big bowl, combine 2 lbs ground chicken, 1 diced red bell pepper, 1/2 cup sliced green onions, 1/4 cup chopped cilantro, 4 minced garlic cloves, 1 inch minced ginger, 4 tablespoons soy sauce, 2 eggs, 2/3 cup breadcrumbs, 1 teaspoon salt, and 1 teaspoon pepper. Mix just until combined to keep them tender.

2-Shape Them: Wet your hands to prevent sticking, and form into 1-1.5 inch meatballs. This tip makes rolling a breeze.

3-Sear the Meatballs: Heat a large skillet over medium-high with 1 tablespoon butter. Sear meatballs 3-4 minutes per side until golden. Remove and set aside.

4-Start the Sauce: In the same pan, add 1 teaspoon sesame oil, 1 sliced red onion, and 1 sliced red bell pepper. Sauté until soft, about 3 minutes.

5-Add Aromatics and Base: Stir in 4 minced garlic cloves, 1 tablespoon minced ginger, 2 tablespoons peanut butter, 1 can coconut milk, 2 teaspoons curry powder, 1 teaspoon turmeric, 1 tablespoon soy sauce, 1/2 teaspoon sriracha, and 1 teaspoon salt. Simmer 5 minutes.

6-Simmer Together: Return meatballs to the pan, coat them in sauce, and simmer 10 minutes until cooked through.

7-Serve: Spoon over jasmine rice, top with fresh cilantro and lime juice. Dinner is served!