Pre-heat oven to 400 degrees. Line a baking sheet with SILPAT or foil.
Mix all meatball ingredients until just combined. Roll into 1" to 1 1/2" meatballs and place on lined baking sheet. Spray with coconut oil before baking for 12-15 minutes or until cooked through.
While meatballs are baking, combine all sauce ingredients in a small pot. Bring to a boil, then lower to a simmer for 3-5 minutes or until slightly thickened.
Once meatballs are cooked, add to a large bowl and toss with sauce.
Heat 1/2 tbsp sesame oil over medium-high heat. Add shallots and sauté until fragrant. Add bok choy and soy sauce and cover immediately. Cook 1 minute. Uncover and toss bok choy, then cover again and cook until bok choy is tender crisp, about 2-3 minutes.
Bring water to a boil in a small pot, then add sweet potato vermicelli and cook until tender and translucent, about 5 minutes. Drain noodles and immediately toss with remaining 1 tbsp of sesame oil.
Serve meatballs over noodles with bok choy. Garnish with green onions and sesame seeds if desired.