Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, onion, fish sauce, red curry paste, grated ginger, lime juice, egg, and a sprinkle of salt and pepper. Mix everything until well incorporated.

Shape the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.

Bake the meatballs for 15-20 minutes until they are cooked through and lightly browned.

While the meatballs bake, heat vegetable oil in a large skillet over medium heat.

Add 2 tablespoons of red curry paste to the skillet, sauté for about 1 minute until fragrant.

Stir in the coconut milk, fish sauce, sugar, and chicken broth. Bring the mixture to a simmer, cooking for about 5 minutes to meld the flavors.

Add the sliced red bell pepper to the skillet, cooking for another 3-4 minutes until slightly softened.

Gently add the baked meatballs into the curry sauce, stirring to coat them.

Finally, mix in the baby spinach, allowing it to wilt before serving.

Serve the meatballs over a bed of fluffy cooked rice, garnished with fresh cilantro and a squeeze of lime juice for an extra zing.