1. Preheat oven to 425° F.

2. Combine the green onions, coconut aminos, ginger, salt, and pepper in a large bowl and mix well. Add the ground meat and potato flakes and use your hands to mix just until all of the ingredients are uniformly incorporated.  

3. Roll into 12 meatballs and place in a 10-inch cast iron skillet (or other heavy, oven-proof skillet). Bake for 15-17 minutes, or until the tops are lightly browned and an instant read thermometer reads 160-165° F.

4. Carefully remove the hot skillet from the oven and place on the stove top. Use a slotted spoon to gently transfer the meatballs to a plate.

5. Add all of the BBQ sauce ingredients to the skillet, give it a good stir to combine, and bring the sauce to a boil over medium heat. Gently boil the sauce, stirring occasionally, for 4-5 minutes, or until it has begun to thicken.

6. Carefully add the meatballs back into the skillet and turn them over with a spoon to coat them in the sauce.

7. Serve immediately topped with any remaining sauce, the reserved green onion tops, and your chosen ingredients for serving.