Preheat your oven to 400. Line a rimmed baking sheet with parchment paper. Combine all of the meatball ingredients in a large bowl and mix well using your hands. Form into 2 inch meatballs. You should have 12 total per lb of pork. Place the balls on the baking sheet, and bake for 20 minutes.
Meanwhile, gather your fried "rice" ingredients. Heat a large skillet over medium high heat and add in the onion and garlic. Saute for 2-3 minutes until fragrant. Add in the frozen cauliflower rice, coleslaw mix, coconut aminos, and salt. Stir to combine. Cover and let it cook, stirring occasionally, for 5-7 minutes.
While the fried "rice" is cooking, add all of the sticky sauce ingredients (except for the arrowroot/water mixture) to a small saucepan. Mix the arrowroot powder and water together in another small bowl. Bring the sauce ingredients to a boil, then whisk in the arrowroot slurry mixture. Keep whisking for approximately 1 minute until thickened. Set aside until you're ready to use it.
Take the meatballs out of the oven and serve them over the fried "rice" with the sauce spooned over top. Add green onions and sesame seeds, if desired!