Preheat oven to 400 degrees.
For the meatballs, combine all ingredients in a large bowl. Form into small one inch balls. Place on baking sheet lined with parchment paper (for easy clean up). Bake for 12 minutes, until cooked through.
For the sauce, combine broth and cornstarch, whisking together so there are no lumps. Set aside. In a sauce pan, whisk together coconut aminos, sriracha, honey, and garlic. Bring to a boil over medium heat. Slowly add broth mixture, continuing to stir. Reduce heat to low and stir until thickened.
Add meatballs to the pan, coating with the sauce. Serve immediately, topped with sliced green onions if desired.
