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Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, mix together beef, diced onion, garlic, ginger, green curry paste, fish sauce, egg, salt and pepper.
Use a small cookie scoop to make approximately 30 equally sized portions. Each one will be about one tablespoon. To make rolling easier, coat your hands with a bit of oil (or nonstick spray) and roll each portion into a tight ball then place them on your prepared baking sheet.
Bake about 20 minutes.
While the meatballs are baking, whisk together water, beef broth, and cornstarch in a small sauce pan. Heat over MED heat, then add soy sauce, honey, sweet chili sauce, rice vinegar. Simmer about 7 minutes until the sauce thickens and reduces by about half.
After meatballs have baked for 20 minutes, remove from the oven and brush meatballs liberally with sauce.
Return pan to the oven and bake another 5-7 minutes, until sauce is sticky and thick.
Serve hot, with any desired garnishes, and drizzled with any extra sauce if desired.