Preheat the oven to 325°F.

In a large bowl, combine the beef, mushrooms, onion, eggs, salt, ginger, and coconut milk; mix thoroughly with hands, then let the meat rest for a few minutes.

Wet your hands with a little water, then form meatballs out of the mixture; place them in a large dish or pan.

Heat the coconut oil in a large pan over medium to medium high heat. Place the meatballs in the skillet, making sure not to overcrowd the pan.

Brown the meatballs on each side, then place them on a baking sheet lined with foil; place in the oven to finish cooking, about 15 minutes.

Reheat the skillet that you browned the meatballs in and add the fruit spread, coconut aminos, and vinegar; cook until sauce becomes bubbly.

Add the cayenne pepper and ground ginger and stir to blend; continue cooking until the sauce becomes bubbly again.

Add the meatballs to the sauce to coat; serve with additional sauce drizzled over the top, or on the side.