1. Combine ground beef, water, rapeseed oil, salt, ginger, and garlic in a large mixing bowl. Use your hands or a wooden spoon to mix the ingredients until they just come together, being careful not to overdo it.

2. Use your hands to shape the mixture into small meatballs, about 3.8 cm or 1 1/2 inches in diameter. You should end up with around 20-25 meatballs.

3. Heat 30 ml or 2 tablespoons of rapeseed oil in a large skillet over medium heat at around 180°C or 350°F. Once hot, add the meatballs and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the meatballs from the skillet and set them aside.

4. Add the red curry sauce to the same skillet and bring it to a simmer at around 90°C or 195°F. Let it cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.

5. Add the cooked meatballs back to the skillet and coat them evenly in the red curry sauce.

6. Serve the meatballs with steamed rice, crispy pak choi, and a sprinkle of fresh cilantro leaves if desired.