In a large bowl, combine the ground beef, ginger, salt, pepper, cilantro, green onion and garlic. Using your hands, mix the meat until well combined. Roll into 2-inch round meatballs and set on a clean plate.
In a large skillet, heat olive and toasted sesame oil over medium-high heat. When hot, drop meatballs into the skillet and cook until just cooked through and golden brown on all sides, 2-3 min per side. (You may need to do this in two batches depending on the size of your skillet.) Transfer browned meatballs to a paper towel lined plate and continue until all the meatballs are done.
Pour off all remaining fat in the skillet except about one tablespoon. Place back onto stovetop and reduce to medium heat.
In a small bowl, whisk coconut aminos, fish sauce, chili flakes, rice vinegar, POM POMS Fresh Pomegranate Arils, juice and arrowroot.
Pour sauce mixture into the skillet with remaining fat and bring to a simmer; sauce should immediately thicken. While whisking pour in the broth so that the sauce thins out to a better consistency, but is still thick. Nestle the cooked meatballs in the sauce and let simmer for 3-5 minutes to reheat the meatballs and coat them in the sauce.