Preheat oven to 385°. Lightly brush a rimmed baking sheet with oil. Purée onions, jalapeños, garlic, ginger, lemon juice, rosemary, basil, parsley, coriander, cumin, and cayenne in a blender until smooth. Transfer mixture to a large bowl and add beef, egg, ranch dressing, panko bread crumbs and salt. Mix with your hands until mixture is homogenous and starts to become very sticky like sausage meat, about 1 minute. Using a 2-oz. ice cream scoop to portion if you like, roll beef mixture into golf ball–size portions and place on baking sheet, spacing 1″ apart (you should have about 24). Drizzle meatballs with more oil and bake until browned on top and cooked through, 30–35 minutes. (I like to turn the meatballs once and you can also use olive oil spray instead of regular olive oil)

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium. Add onions,carrots,  garlic, and ginger and cook, stirring often, until onions are translucent and starting to brown, 8–10 minutes. Stir in  curry powder, cumin, turmeric, coriander, and peppercorns. Cook, stirring often, until mixture is very fragrant and spices begin to stick to the pot, about 2 minutes.  Put mixture into blender.  Blend until smooth. Transfer curry mixture back to pot. Stir in lemon juice, pumpkin, coconut milk and cayenne; taste sauce and season with more salt if needed. Simmer 20-25 minutes.

Gently nestle cooked meatballs into sauce, bring to a simmer, and cook until meatballs are heated all the way through, 10–15 minutes. Serve topped with cilantro. (Remove Basil Leaf before serving)

This is an excellent dish to serve over Balsamic Rice, I like to add Turmeric

to the rice for color and garlic pepper and sea salt.  If you want a more exotic flavor, try a peppermint tea bag in the rice. Remove the bag after cooked.