Preheat oven to 350 degrees F. Prepare a sheet pan by covering it with parchment paper or aluminum foil sprayed with nonstick spray.
Roughly cut the salmon into 1 to 2 inch cubes.
In a food processor, pulse the ginger until it is finely minced.
Add the cubed salmon and pulse until it is the consistency of ground meat.
Scoop the ground salmon into a mixing bowl. Combine with the breadcrumbs, egg, onion powder, dill, salt, and pepper.
Roll the ground salmon mixture into about 18 to 20 meatballs. Place them on the prepared sheet pan and bake for about 15 minutes.
While the meatballs bake, combine the sauce ingredients, besides the water and cornstarch, in a large skillet or pot. To reduce the liquid in half, simmer over medium high heat for about 7 minutes.
While the sauce is simmering, combine the water and cornstarch in a small bowl. Whisk thoroughly to combine.
After the 7 minutes are up, pour the cornstarch mixture into the sauce. Allow to simmer, whisking constantly for about 5 to 10 minutes until the sauce becomes thick enough to coat the meatballs (about the consistency of maple syrup).
Remove the meatballs from the oven and place them in the thickened sauce. Carefully stir to coat them fully in sauce.
Serve meatballs warm with fresh vegetables, rice, or beans.