In a large bowl, combine all of the meatball ingredients and stir until evenly mixed. With a small ice cream scoop or spoon, scoop out about a tablespoon of the mixture and roll into a ball. Complete until all the mixture is used. Place meatballs on a greased baking sheet.

Spray the meatballs with a little more cooking spray on the tops so they brown. Bake for 20-25 minutes, flipping half way through.

While the meatballs cook, make the sauce by combining all of the sauce ingredients except the cornstarch in a sauce pan. Bring the mixture to a boil. Then lower to a simmer.

Stir together the cold water and cornstarch to make a slurry. Add the slurry to the sauce mixture and bring the sauce back up to a boil until the sauce thickens. Once thickened take off the heat.

Add the cooked meatball to the sauce and stir until all the meatballs are well coated.

To make the dressing for the carrot salad, combine the vinegar, honey, sesame oil and fresh herbs. Pour dressing over salad. Add salt to taste.

Serve and meatballs and carrot salad and enjoy!