1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, salt, black pepper, and half of the minced garlic. Mix well and form into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a large ovenproof skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the remaining garlic and cook for 30 seconds until fragrant. Stir in soy sauce and honey, allowing the mixture to simmer for 2 minutes.
5. Add uncooked rice to the skillet, stirring to coat with the honey garlic sauce. Pour in chicken broth and bring to a simmer.
6. Return the meatballs to the skillet, nestling them into the rice. Cover the skillet with a lid or foil and transfer to the oven.
7. Bake for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped green onions and sesame seeds, if desired.

Cooking with intuition, as my grandmother taught me, is about watching for those little signs — the golden color of the meatballs or the fragrant steam that signals the rice is ready. Trust your senses, and you’ll create something beautiful.