Stir all slaw ingredients in a small bowl. Cover and chill.
Gently mix all ingredients for the Vietnamese meatballs in a large bowl.
Moisten hands and roll meat mixture into 1-inch meatballs using a scant tablespoon to measure.
Place on rimmed baking sheet and cover with plastic wrap. DO AHEAD: the meatballs can be made 1 day in advance. Cover and chill.
Preheat oven to 300F.
Heat 1 Tablespoon of oil in a large skillet over medium-high heat and brown the meatballs in batches, half at a time. Turn the meatballs often to avoid browning too quickly. When browned on all sides, transfer meatballs to another baking sheet and place in oven.
To serve, spoon a quarter of the slaw into a tortilla and top with 4 meatballs. Repeat with remaining tortillas and garnish with sriracha to taste.
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/08/vietnamese-meatballs/