In a medium size skillet, heat 1 tsp sesame oil. Add ½ cup sliced red bell pepper and cook until the peppers begin to soften.
Add 1 Tbsp rice wine vinegar, ⅓ cup orange juice, ¼ cup soy sauce, 2 Tbsp brown sugar, 2 Tbsp Sweet Chili Sauce, and ⅛ tsp Red Pepper Flakes.
Simmer sauce for 5 minutes.
Mix 2 tsp cornstarch with 2 tsp water. Slowly add mixture to the sauce.
Continue to cook until sauce begins to thicken.
Remove sauce from heat.
Coat each meatball in the sauce.
Serve over rice or with the vegetable of choice.
Garnish with green onion and toasted sesame seeds.