Preheat oven to 350 degrees, arrange meatballs in a single layer on a baking sheet. Bake for 25-30 minutes, remove from the oven and set aside in a mixing bowl; cover with aluminum foil to keep warm. Prepare sauce by whisking together hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Pour ¼ cup into a liquid measuring cup and whisk in cornstarch; reserve for stir-frying sauce. Pour remaining marinade over meatballs in mixing bowl; mix well and set aside. Heat a nonstick skillet or wok over high heat. Add carrots, bell pepper, snow peas, and green onions, stir-fry for 3-4 minutes. Add the meatballs and toss to combine with vegetables. Stir in reserved sauce mixture, tossing constantly for an additional 2-3 minutes. Add the zucchini noodles to the pan and stir-fry for 3 minutes to coat them with the sauce. Divide and serve.
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