1. In a large bowl, combine ground chicken or turkey, breadcrumbs, grated Parmesan, beaten egg, minced garlic, grated ginger, ground cumin, ground coriander, chili powder, salt, and pepper. Mix until well combined.

2. Form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. You should get around 24-28 meatballs.

3. Preheat your oven to 400°F (200°C).

4. Bake the meatballs for 15-20 minutes or until they are cooked through and golden brown, turning halfway through. Alternatively, you can pan-fry them in a skillet over medium heat until browned and cooked through.

5. In a large skillet or saucepan, heat coconut oil over medium heat. Add chopped onions and sauté until they are translucent (about 5 minutes).

6. Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.

7. Add the red curry paste to the skillet and cook for 2-3 minutes, stirring constantly to release its flavors.

8. Pour in the coconut milk and vegetable or chicken broth. Mix well and bring to a simmer.

9. Add fish sauce (if using) and lime juice. Taste and adjust seasoning, adding salt or more chili for spice if desired.

10. Carefully add the baked meatballs to the coconut curry sauce. Let them simmer in the sauce for 5-10 minutes to absorb the flavors.

11. If using, stir in baby spinach just before serving until wilted.

12. Serve the meatballs and coconut curry sauce over cooked rice or quinoa. Garnish with fresh cilantro and basil leaves for added flavor and color.