Teriyaki Meatballs With Roasted Japanese Vegetables

Ingredients

• 1 pound ground lean beef
• ¼ cup almond flour
• 1 egg yolk
• 1 green onion, thinly sliced
• 1 garlic clove, pressed
• 1 ½ tsp freshly grated ginger
• ¼ tsp white pepper
• 1 pound Japanese or regular eggplants, cut into 1 inch cubes
• 1 zucchini, cut into 1 inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 1 ½ tbsp arrowroot flour
• ¼ cup water
• 5 tbsp Coconut aminos
• 1 tbsp honey
• 1 tbsp fresh grated ginger
• 2 garlic cloves, minced
• 1/8 tsp chili flakes