In a large bowl, combine ground pork, finely ground HIPPEAS Sriracha Sunrise,egg, chopped green onions, garlic, ginger, fish sauce, brown sugar, sriracha, salt, and pepper. Mix until just combined. Scoop and roll into about 1 inch balls.
Heat oil in a large skillet over medium-high heat. Pan fry meatballs until golden on all sides, about 3 minutes per side. Transfer meatballs to a separate plate and set them aside.
To the same skillet, add diced shallot, minced garlic, and ginger. Saute until translucent, about 3 minutes. Add red curry paste and stir to coat the shallots, then pour in coconut cream, fish sauce, brown sugar, and lime juice.
Bring sauce to a simmer. Add meatballs back to the skillet and let cook in the sauce for 10-15 minutes. Garnish with cilantro and green onions. Serve with cooked white rice.