Preheat the oven to 400°F (200°C).

In a mixing bowl, combine ground beef, bread crumbs, egg, soy sauce, sesame oil, garlic, ginger, green onion, and black pepper. Mix until well combined.

Shape the mixture into 1-inch meatballs and place them on a baking sheet.

Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and browned.

Use a meat thermometer to ensure they reach an internal temperature of 160°F (70°C).

While the meatballs are baking, heat olive oil in a skillet over medium heat.

Add bell pepper, zucchini, and carrots. Season with salt and pepper. Sauté for about 5-7 minutes until tender.

In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, and cornstarch mixture.

Heat over medium heat until the sauce thickens, about 3-5 minutes.

Once the meatballs are done, toss them in the sauce.

Serve the meatballs over the sautéed vegetables.