While the rice is cooking, add all the ingredients for the meatballs to a bowl and mix to combined. Use a cookie scoop to scoop out 16-18 meatballs. Round them into balls with your hands then place on the baking sheet. Place in oven to bake for 8-10 minutes or until the meatballs reach an internal temperature of 165 degrees F.
Once the meatballs go in the oven, place a large nonstick pan over medium heat. Spray with a little avocado oil spray then bell pepper and mushrooms. Add in a pinch of salt and sauté for 5-8 minutes, until tender. Add curry paste and coconut milk, and whisk to break up the curry paste. Let the coconut milk mixture come to a boil then reduce to thicken, about 8 minutes. Add spinach and let wilt for 1 minutes.
Add the rice to a bowl along with meatballs, then top with curry sauce, green onions, cilantro, and black sesame seeds before serving!