Thai-Inspired Coconut Curry Chicken Meatballs

0 In a large bowl, combine the ground chicken, lemongrass, egg, breadcrumbs, garlic, ginger, fish sauce, curry paste, and cilantro. Season with salt and pepper.
1 Gently mix until just combined—do not overwork the mixture.
2 Form into about 12 evenly sized meatballs. Place on a lined baking sheet and set aside in the fridge. 
3 Heat a large skillet over medium heat with a drizzle of oil. Cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove and set aside.
4 In the same skillet, heat the olive oil. Add the diced onion and cook until soft and translucent, about 3–4 minutes. 
5 Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and green onions, and simmer for 5–7 minutes. Add the curry paste and season. 
6 Add the coconut milk, coconut cream, chicken stock, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
7 Return the meatballs to the skillet and simmer for another 5-8 minutes, spooning the sauce over them. 
8 Finish with lime zest, lime juice, and fresh cilantro.
9 Serve the meatballs and curry sauce over jasmine rice. Garnish with lime wedges, cilantro, and chopped Thai chilies for heat.