To give the meatballs better texture, use finely ground meat with at least twenty per cent fat. Season, mix and knead. Kneading (we do this in the stand mixer with the paddle attachment) distributes the seasonings evenly and allows the fat to bind the meat.If you have time, pack the seasoned ground meat in a container and leave to sit in the fridge overnight. Resting the meat mellows the seasonings.To give the meatballs a lighter texture (as opposed to being dense), panko is added just before the ground meat is formed into balls.Cook the coconut curry sauce while the meatballs are in the oven. It cuts down the cooking time tremendously.