FOR the meatballs, combine everything but the sesame oil in a large bowl and mix until well combined. Divide the mixture into 10 equal parts and shape each into a ball. Heat the sesame oil in a large pan over medium-high heat. Place the meatballs in the pan and brown on all sides.
ONCE browned, reduce heat to medium-low, cover and cook for 10 minutes. (The best way to prevent the meatballs from sticking to the pan is to leave them alone until a nice crust forms on the bottom, then turn and repeat until browned on all sides. If you’re unsure if they’re cooked all the way through, check with a meat thermometer - it should register 165°F.)
FOR the salad, combine the sesame oil, gluten-free soy sauce, orange juice, rice wine vinegar, minced ginger, Swerve, garlic powder, and salt in a small jar. Close the lid and shake well. Toss the spiralized carrots and sliced peppers with the dressing. Garnish with chopped cilantro and sesame seeds.