Heat oven to 375 F. Mix all ingredients together. Form into desired size balls and place on baking sheet. Bake for about 12 minutes or until internal temperature reaches 135-145 F.
For the Sauce
Heat chili garlic sauce, aminos, vinegar, and oil in small saucepan. Bring to a boil and let bubble for 5 minutes. Turn off heat. Stir in 1/2 teaspoon xanthan gum. Add in a little more at a time until you have a nicely thickened sauce. If sauce becomes too congealed, add water to thin it.
Dip each meatball in sauce, plate, and garnish with scallions and sesame seeds.