In large pot (I used my dutch oven), heat oil over medium-high heat.
Add onion and cook 5 minutes, until softened.
Add garlic and cook another minute.
Add coconut milk, broth, and curry paste and stir well to combine.
Add meatballs, squeezing them all into the pot and bring to a simmer.
Let simmer 15-20 minutes, stirring the meatballs around every 5 minutes or so.
During the last 5 minutes, combine the cornstarch and water, whisking to combine, then add to sauce. This will thicken the sauce up.
Once ready to serve, squeeze in lime juice.
Serve meatballs and sauce over rice.
Enjoy!