Add all of the meatball ingredients in a mixing bowl and squish everything together with your hands or a rubber spatula until evenly incorporated.

Form meatball mixture into small round balls by scooping up about 2 tablespoons of the mixture and rounding it into a ball between your palms. Set aside.

Bring a large pot of water to boil.

Whisk sauce ingredients together.

While water is coming to a boil heat a seasoned cast iron or non-stick skillet on medium heat and add meatballs to the pan once it is hot. Cook meatballs for about 10 minutes, turning them to brown evenly on all sides.

When water has come to a boil, add noodles and cook according to the package instructions. When noodles are done cooking rinse them under cold water and drain.

Use a vegetable peeler to shave the carrot into thin ribbons, then add them to the pan with the meatballs.

When meatballs are evenly browned pour the sauce over them and let it bubble and thicken for about 1-2 minutes. Turn off the heat.

Add the cooked noodles to pan and toss everything together so noodles are evenly coated in the sauce.Top with chopped scallions and serve immediately.