While the meatballs are in the oven, add the Sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger into a saucepan over medium heat and whisk to combine. Bring to a boil, whisking continuously. Once the sauce is boiling, reduce heat. Take a little of the sauce out of the saucepan and put in a small bowl. Add 1 tsp of cornstarch to the liquid and stir with a fork. Once combined, add the mixture back to the saucepan. This helps the sauce to thicken. Simmer the sauce for about 10 minutes. When the meatballs are done, toss them with the sauce.