Heat 1 tbsp coconut oil over a medium-large size soup pot (or a wok) over medium-high heat. When hot, add 3 tbsp red curry paste and stir-fry for a few seconds.
Pour in coconut milk and bring it to a boil, then reduce the heat to medium and cook, stirring occasionally until the red oil rises to the surface.
Add meatballs (one-by-one) and cook for about 10 minutes until they are done.
Season the broth with 1 tbsp fish sauce, ½ lime juice. Taste and see if more lime juice is needed.
Turn off the heat and add cilantro leaves. Serve hot & enjoy !