Preheat oven to 400 degrees. Place a small skillet over medium high heat and add in sesame oil. Then add in carrots, green beans and cabbage and cook down just until softened, about 3 minutes. Remove from heat and set aside.
In a medium bowl combine ground chicken, egg, almond meal, coconut flour, garlic powder, ground ginger, salt and pepper. Then add in the veggie mixture and stir until combined.
Line a baking sheet with parchment paper and scoop chicken into balls on the pan. Use a cookie or ice cream scoop to do this as the mixture will be too moist to roll in your hands. (It makes 12 balls)
Bake for about 18 minutes or until cooked through.
While meatballs are in the oven, combine orange juice, apple cider vinegar, coconut aminos, garlic powder, ground ginger and the date in a blender and blend on high until the date breaks down.
Powder the sauce mixture into a medium skillet over medium high heat and bring to a boil. Once it is boiling, add in arrowroot & water mixture while whisking vigorously to combine. This will thicken the sauce. Lower the heat.
Once meatballs are done, transfer them from the baking sheet to the pan and coat them with the sauce.