In a large bowl, mix together beef, garlic, ginger, red pepper flakes and 1 tablespoon coconut aminos.
Form beef mixture into small meatballs and place in a non-stick pan.
On high heat, sear the meatballs until the outside is browned.
In a small bowl, mix together beef broth, 1 tablespoon coconut aminos and xylitol.
Add broth mixture to pan with meatballs and continue cooking until sauce thickens. (Add more beef broth or water to prevent burning and sticking, if necessary).
Top meatballs with green onions and serve.