In a large bowl, combine the eggs, oats and milk and let the mixture stand and soak for 5-10 minutes.
Add ground turkey, ginger, curry paste, sugar, cilantro, salt, garlic and green onions. Mix to combine.
Shape the meat mixture into round meatballs, a little smaller than golf ball size.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. When the oil is hot, place one layer of meatballs in the pan, leaving a little room in-between each meatball (you may have to cook them in batches if you can't fit them all).
Brown the meatballs, turning gently every few seconds as they cook, until all sides are browned (about 2-3 minutes total....they don't need to be cooked through).
Remove the meatballs to a plate once they are browned. Drain any excess grease from the pan. Return the skillet to medium heat and stir in the coconut milk and green curry paste, stirring to combine.
Place all of the meatballs in the skillet with the sauce (It's ok if they're squished in tight, in one single layer). Simmer the meatballs and sauce for 8-10 minutes (flipping meatballs once or twice) until the meatballs are cooked through.
Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked brown rice.
*I've found that the Mae Ploy brand of curry paste is the best. You can use any brand, but you may want to adjust the amount you add to the recipe depending on how spicy your brand of curry paste is!