Preheat oven to 350F. To a large mixing bowl, add all meatball ingredients except sesame seeds and use your hands to combine. Form 1 tbsp portions into meatballs, making about 30 in total. Place on a large rimmed parchment lined baking sheet. Bake for 15 minutes.

Meanwhile, prepare cauliflower rice. To a large saute pan, add riced cauliflower, coconut milk, bell pepper, lime zest and juice. Cook 8 minutes or until cauliflower is al dente.

Prepare sauce: In a small bowl, whisk together coconut aminos, rice vinegar, tomato paste, oil, ginger, garlic, pepper flakes. Place in a small saucepan on medium and cook until mixture starts to bubble.

In a seperate bowl, whisk together arrowroot and water then add to saucepan. Stir to combine and until mixture thickens. Remove from heat. Transfer meatballs to a serving bowl and stir in sauce. Serve with cauliflower rice and garnish with cilantro.