Prepare the Meatballs: In a large bowl, mix together the ground meat, breadcrumbs, Parmesan, beaten egg, garlic, ginger, cumin, coriander, chili powder, salt, pepper, and cilantro until combined. Shape into 1-inch meatballs and place on a parchment-lined baking sheet.

Cook the Meatballs: Preheat oven to 400°F. Bake the meatballs for 15-20 minutes, turning halfway through, until cooked through and golden. Alternatively, pan-fry them over medium heat until browned and cooked through.

Make the Coconut Curry Sauce: Heat coconut oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and ginger; cook 1 more minute. Stir in curry paste and cook for 2-3 minutes, stirring constantly.

Pour in coconut milk and broth; bring to a simmer. Add fish sauce (if using) and lime juice. Season with salt and more chili powder if desired.

Combine Meatballs and Sauce: Add cooked meatballs to the sauce and simmer for 5-10 minutes to let flavors meld. Stir in baby spinach just before serving, letting it wilt.

Serve: Plate meatballs and sauce over rice or quinoa. Garnish with fresh cilantro and basil leaves.