Preheat oven to 350F and line a baking sheet with parchment paper

Combine all meatball ingredients in a large mixing bowl

Using a 1.5 tbsp measuring scoop, scoop out meatballs onto the baking sheet and roll into tighter balls (about 15 meatballs)

Bake meatballs for 15 minutes and then remove from the oven

While the meatballs bake, dice the onion, and mince the garlic and ginger

Heat avocoado oil in a large nonstick frying pan or an enameled cast iron casserole dish over medium-low heat

Add the diced onion to the pan and saute until soft and fragrant about 4 minutes

Add ginger, garlic and spices to the pan and saute for another minute

Add tomato paste to the pan and saute for another minute

Pour tomato sauce and coconut milk to the pan, mix thoroughly and increase the heat to medium-high until the sauce bubbles

Reduce the heat to medium-low and allow the sauce to simmer for about 15 minutes

Turn off heat and add baked meatballs to the pan. Toss the meatballs so that they are fully covered in the sauce