Creamy Coconut Curry Meatballs

Purée 1 small onion, peeled, quartered through root end, 6 garlic cloves, one 1" piece ginger, peeled, 1 serrano chile, halved lengthwise, and ½ cup plain whole-milk Greek yogurt in a blender until smooth. Transfer ¼ cup onion purée to a large bowl. Add 2 Tbsp. mild curry powder, 1 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to remaining purée in blender and blend briefly to combine; set aside. Add 1 lb. ground lamb or ground beef chuck (20% fat), ¼ cup panko, 1 tsp. freshly ground pepper, ¼ tsp. baking soda, remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ¼ cup water to ¼ cup purée in bowl; mix vigorously with your hands until smooth and meat is beginning to stick to sides of bowl. Wet your hands and roll lamb mixture into 1½"-diameter balls (you should have about 16).

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook half of meatballs, turning occasionally, until browned on all sides, about 5 minutes total (meatballs will still be raw in the center); transfer to a plate with a slotted spoon. Repeat with remaining meatballs and 1 Tbsp. vegetable oil.

Reduce heat to medium; add reserved onion purée to same skillet (stand back; mixture will spatter) and cook, stirring often, until purée thickens significantly and beads of oil form on the surface, 6–8 minutes. Add one 13.5-oz. can unsweetened coconut milk and ½ cup water, stirring to combine. Return meatballs to skillet, cover, and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until meatballs are cooked through, 8–10 minutes.

Transfer meatball curry to a large shallow bowl; top with 6 scallions, dark green parts only, thinly sliced. Serve with cooked rice or flatbread and lime wedges alongside.