Preheat oven to 350 degrees. Soak skewers in water.
(Optional step) Saute onions and red peppers for 4 minutes until softened.*
Combine all meatball ingredients in a bowl and mix well with hands or fork.
Form into small balls using your hands or a small icecream scoop (dip scoop in water between meatballs to help prevent sticking).
Place balls on a sheet pan lined with parchment or a silicone baking mat.
After you’ve formed all your meatballs, gently stick skewer through 3 meatballs.
Bake for 22-25 minutes.
While the meatballs bake, combine aminos, garlic, ginger, onion, dates, mustard, oil, vinegar and salt into a bullet or small food process/blender. Pulse/blend until well combined.**
Pour blended sauce into a small saucepan over medium heat. Whisk water and tapioca flour together and add to sauce.
Stir over medium-low for 3-4 minutes until thickened. Remove from heat and pour over meatballs or serve as a dipping sauce.