Prepare the Meatball Mixture: Begin by placing ground beef, breadcrumbs, egg, minced garlic, soy sauce, grated ginger, salt, pepper, and chopped green onions into a mixing bowl. Gently combine the ingredients using a spoon or clean hands until the mixture becomes evenly blended but not overworked. The texture should stay soft so the meatballs cook tender.
Shape the Meatballs: Take small portions of the meat mixture and roll them into balls about one inch in size. Keeping them uniform helps them cook evenly and makes them easier to serve later. Place the shaped meatballs on a plate or baking sheet while finishing the rest of the batch.
Cook the Meatballs: Heat a large skillet over medium heat and add a small amount of oil. Place the meatballs into the pan in a single layer and cook for several minutes, turning occasionally so all sides brown evenly. The outside should develop a golden color while the inside cooks through.
Prepare the Korean BBQ Sauce: In a small bowl, whisk together soy sauce, brown sugar, honey, minced garlic, ginger, rice vinegar, and sesame oil. In another small cup, mix cornstarch with water to create a smooth slurry that will help thicken the sauce later.
Simmer the Sauce: Pour the sauce mixture into a saucepan and warm it over medium heat. Once it begins to gently simmer, stir in the cornstarch slurry. Continue stirring until the sauce thickens into a glossy, slightly sticky glaze.
Combine Meatballs and Sauce: Add the cooked meatballs into the saucepan with the thickened Korean BBQ sauce. Stir carefully so every meatball becomes fully coated. Let them simmer together for several minutes so the meat absorbs the sweet and savory glaze.
Finish with Garnish: Once the sauce clings nicely to the meatballs, remove the pan from heat. Sprinkle sesame seeds and sliced green onions over the top for a fresh and flavorful finishing touch.
Serve Immediately: Transfer the glazed meatballs to a serving dish and spoon extra sauce over them. Serve while warm so the glaze stays shiny and flavorful.
