Preheat the oven to 425 degrees F.
In a large bowl, combine the ground meat, cilantro, ginger, egg, salt, tamari, and sesame oil.
In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the meat with the other ingredients until loosely combined. You don’t want to overly break up the meat. Form the mixture into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. You should have a dozen balls.
Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
While the meatballs cook, make the sauce: in a small food processor (same one is fine!) combine the tahini, olive oil, vinegar, lemon juice, tamari, ginger and sesame oil and puree until smooth. Add more salt as necessary or water to thin the mixture.
Transfer to a serving vessel and garnish with the scallions and sesame seeds, or make bowls with rice and julienned carrots. Drizzle with the sauce and serve.