Put all the ingredients for the meatballs in a basin. Clean hands should be used to thoroughly blend. Roll heaping tablespoonfuls of the mixture into 12 balls using wet hands.

In a large frying pan over medium-high heat, warm 1 tablespoon of oil. The meatballs should be cooked in batches for 3–4 minutes, flipping occasionally, or until browned. To one side of the pan, move the meatballs.

To the other side of the pan, add the onion and remaining oil. Cook for 3 to 4 minutes while stirring until somewhat cooked. curry paste is added. Cook for one minute while stirring or until golden. Add the sweet potato, lime leaves, sugar, stock, fish sauce, and coconut milk. Bring to a boil before turning the heat down to medium. The meatballs should simmer for 25 minutes, or until the sweet potato is cooked. Get rid of the lime leaves. Stir in lime juice until mixed after adding. Mix into serving dishes. Add more extra coriander to the plate. Serve with lime slices and rice. To the other side of the pan, add the onion and remaining oil. Cook for 3 to 4 minutes while stirring until somewhat cooked. curry paste is added. Cook for one minute while stirring or until golden. Add the sweet potato, lime leaves, sugar, stock, fish sauce, and coconut milk. Bring to a boil before turning the heat down to medium. The meatballs should simmer for 25 minutes, or until the sweet potato is cooked. Get rid of the lime leaves. Stir in lime juice until mixed after adding. Mix into serving dishes. Add more extra coriander to the plate. Serve with lime slices and rice.