1. Preheat oven to 425 F. 

2. In a bowl, combine the meatball ingredients well. 

3. Line a baking sheet with parchment paper. Form the meatball ingredients into 12 equal rounds, about 1.5-2 inches in diameter. 

4. Bake for 12 minutes, flip the meatballs, and bake for an addition 5-7 minutes until internal temperature reaches 165 F. 

5. While the meatballs are cooking, combine 1 tbsp avocado oil, jalapeno, minced garlic, and shallot. Saute for 3-4 minutes over medium heat. Add in the diced tomatoes, ginger, 1/2 cup oat milk, tomato paste, garam masala, salt, cayenne pepper, and cumin. Saute for 10 minutes until most of the liquid evaporates out. 

6. Remove the sauce from heat. Add another 1 cup of oat milk and the lemon juice to the mixture. Add to a blender and blend until smooth. The oat milk should cool the mixture down, but if it’s still hot, let cool for a few minutes before adding to a blender. 

7. Add the blended mixture back to the pan over medium heat. Add in the cilantro. 

8. In a separate bowl, whisk 1/4 cup of oat milk and 2 tsp cornstarch well. Add the cornstarch slurry to the sauce. 

9. Add the meatballs to the sauce. Let come to a bubbling simmer for 2-3 minutes until the sauce thickens and coats the meatballs a bit. 

10. Plate with rice, top with additional cilantro and fresh lime. Enjoy!