Step 1

In a large bowl, combine the ground beef, toasted sesame oil, coconut aminos, crushed red pepper flakes, egg, tapioca, green onions, garlic, ginger, salt and pepper. Mix until very well combined. Roll into 1-inch round meatballs.

Step 2

Heat the avocado oil in large non-stick skillet over medium heat. Add the meatballs in a single layer (you will likely need to do this in two batches to not overcrowd the skillet) and brown the meatballs on two sides until golden brown, 2 to 3 minutes per side. The meatballs do not need to be cooked through, just browned, as they will continue to cook in the sauce. Set the browned meatballs on a clean plate and continue until all the meatballs are browned.

Step 3

Wipe down the skillet and add now let’s make the sauce. Add the toasted sesame oil, garlic, crushed red pepper flakes, coconut aminos, honey, rice vinegar and ½ cup of the broth to the skillet and whisk until well combined. Bring to a simmer and reduce the heat so that it is lightly simmering, about medium-low heat.

Step 4

Nestle the meatballs back into the sauce, cover and cook until the meatballs are just cooked through, 8 to 10 minutes.

Step 5

Remove the lid and in a small bowl, whisk together the remaining 2 tablespoons of chicken broth along with the tapioca flour until well combined. While gently stirring, stir in the slurry into the sauce with the meatballs.

Step 6

Sprinkle the green onions and sesame seeds over the top of the meatballs and continue to cook, uncovered and lightly simmering, until the sauce thickens and the green onions are slightly tender, about 4 more minutes.

Step 7

Serve the meatballs as desired.