Combine all meatball ingredients and mix together well. Form into 3/4 inch meatballs and place on a baking sheet.
Bake meatballs at 350˚F for 20 minutes.
Whisk sauce ingredients (except cornstarch and water) and set aside.
Cut veggies into 1 inch chunks, set aside.
Create a slurry with the cornstarch and water and add just enough to thicken as desired. You may not need all of the slurry. Serve over rice.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)