In a large bowl combine the venison, pork, pork rinds, egg, garlic, 1 teaspoon sesame oil, and ⅛ cup green onions. Mix with hands until well combined.
Shape into 1" meatballs. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil and heat until hot. Add the meatballs to the skillet and cook until browned on all sides.
Remove meatballs from the skillet and set aside.
Add the remaining sesame oil, swirl pan to coat bottom. Stir in the fresh ginger and cook, stirring constantly, for 1 minute.
Stir in the chicken broth, coconut aminos, and golden monkfruit. Bring to a boil, stirring constantly.
Return the meatballs to the skillet and toss to coat. Add the carrots and red pepper flakes (if using). Simmer until sauce has reduced and thickened.