Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the meatball ingredients using your hands. Roll into small golfball-sized meatballs and arrange on the parchment-lined baking sheet, spacing evenly. (Note: the meat can be prepped and refrigerated a day ahead of cooking).
Bake the meatballs for 10 minutes, flip and continue baking for another 10 minutes. Set aside.
Meanwhile, in a large skillet, heat the sesame oil over medium heat. Add the red curry paste and saute until fragrant, about 3 minutes.
Add the remaining sauce ingredients and simmer through for 10 minutes, until the sauce begins to thicken. Add the meatballs and serve hot over vermicelli noodles or rice, or sandwiched between baguette-style bread. Garnish with fresh cilantro and julienned mango, if desired.