Prepare the vegetables and aromatics – slice the green onions, finely chop the cilantro, slice the red pepper into thin strips, and slice or tear apart the mushrooms. 

Make the meatball mixture – combine all the ingredients into a mixing bowl. Mix to combine well, then scoop into 1.5 tablespoon sized balls. I use an ice cream scoop, but you can also use a spoon and roll each ball with your palms (I like to wet my palms to prevent too much sticking).  

Heat a large pan on medium high heat. Add a tablespoon of neutral oil, then lay the meatballs in an even layer. Cook the meatballs until brown on one side, about 3 minutes, flip the meatballs (once I lay all the meatballs in the pan, it’s usually time to flip the first one). Let brown for another 3 minutes. If you’re doing a double batch and can’t fit all the meatballs in the first layer, once both layers are slightly brown, feel free to stack the browned meatballs and begin to add another layer to brown the remaining meatballs. 

Once all the meatballs are browned at least on one side, make some space in the pan (it’s ok to overlay the meatballs). Add the curry paste and toast for a few seconds. Add the coconut milk to the meatballs, soy sauce, cover, and let cook for 10 minutes. At the end of the 10 minutes, add the juice of 1 lime and taste. Adjust with additional salt or lime juice as desired. 

In the meantime, heat another pan on high heat (I like to use my cast iron). Add a tablespoon of neutral oil and add the mushrooms. Caramelize the mushrooms until they have brown edges on one side, about 5 minutes. Push the mushrooms to the side, then add the red peppers. Cook for another 3-4 minutes, stirring occasionally, then add the spinach in batches (I usually wilt ⅓ of the bag then add another 1⁄3). Remove from heat and season with kosher salt and black pepper, taste, and adjust seasoning as desired.

Once the meatballs are finished cooking, plate the meatballs, drizzle some sauce over top, and serve with the veggies, rice, and fresh lime.