• Combine the meatball ingredients in a bowl, using a small cookie scoop, form balls.
• Put on a plate and set in the fridge for an hour.

For the sauce

• In a small frying pan, add a bit of oil (I like avocado) and saute the ginger, chilies, and garlic until fragrant.
• Add to a small sauce pot with the other sauce ingredients.
• Bring to a simmer, whisking frequently.
• Continue to give an occasional vigorous whisk, heating until thickened.
• In the meantime, heat a couple tablespoons of avocado oil to a frying pan, adding the meatballs.
• When cooked halfway through, gently turn over and continue cooking.
• When they are almost cooked, gently toss in the pan.
• Remove from the pan with a slotted spoon, and place in a bowl.
• Pour the sauce over the meatballs, tossing gently.
• Garnish with chopped green onions and serve.