Add all ingredients for the meatballs to a mixing bowl. Use your hands to combine everything together until the ingredients are well-integrated.

Heat a large skillet over medium-high heat and add enough coconut oil (or high temperature cooking oil of choice) to generously coat the surface, about 2 to 3 tablespoons.

Coat your fingers in tapioca flour and form meatballs out of the mixture one-by-one. Carefully place on the hot skillet. Note that the meat mixture may be sticky and appear as though it won’t hold together - this is normal.

Allow meatballs to cook, untouched, for 3 minutes. Carefully flip and cook another 3 minutes. Again, carefully flip to another side and cook 3 minutes longer.

Reduce the heat to medium-low and cover the skillet. Cook 5 minutes.

Remove the lid, flip the balls to another side,  and add ¼ cup of teriyaki sauce (or more to taste). Cover, and cook 2 to 3 minutes. Continue cooking and rolling the meatballs until they have completely cooked through, are crispy, and have a nice teriyaki glaze.

Serve meatballs with choice of side dishes with a garnish of sesame seeds and green onion.