Combine ground flax seeds with 6 Tbsp water and 2 tsp olive oil. Set aside for 15 minutes. In a large bowl, combine remaining meatball ingredients (except the vegetable oil for pan-frying) in a large bowl. Mix in flaxseed & oil mixture and refrigerate for 20-30 minutes.
In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and carrots(optional) cook over medium-high heat for 7-8 minutes or until translucent.
Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black, and Aleppo pepper and cook for 2-3 minutes
Add coconut milk, lime juice, and vegetable broth and let it simmer for 5-7 minutes
Add chopped cilantro and lime zest, remove from heat and set aside
Prepare the meatballs, using 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Heat oil in a skillet and cook over medium heat, 2-3 minutes per side. Set aside.
Once meatballs are browned, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)