Mix the meatball ingredients together in a large bowl.
Using clean hands or kitchen gloves, gently roll the mixture into medium meatballs.
Heat a large saucepan over medium high heat and add 2 tablespoons of oil to the pan.
Once the oil is heated, add the meatballs in a single layer into the pan and cook for about 2-3 minutes per side (until golden brown). Turn the meatballs using tongs until evenly browned.
Remove the meatballs from the pan and hold in a warm place.
Reduce the heat to medium-low and add in the coconut milk, peanut butter, chicken broth and curry powder. Whisk together and add the meatballs back in with carrots, red bell pepper, and mushrooms.
Cover the pan and simmer on low for 15-20 minutes. The sauce will thicken as it cooks.
Serve over rice or your favorite grain. Garnish with peanuts and cilantro!
Enjoy!