Let’s bring these meatballs to life with a few simple steps:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You’ll want to space them about an inch apart.
4. Bake the meatballs in the preheated oven for 15-18 minutes, or until they’re cooked through and nicely browned.
5. While the meatballs are baking, prepare the glaze. In a small saucepan, combine the gochujang, honey, rice vinegar, and additional soy sauce. Heat over medium heat, stirring frequently, until the mixture is smooth and slightly thickened, about 5 minutes.
6. Once the meatballs are done, remove them from the oven and brush them generously with the gochujang glaze. Return to the oven for an additional 2-3 minutes to allow the glaze to set.
7. Remove from the oven and sprinkle with sesame seeds and sliced green onions before serving.

A tip from my kitchen to yours: if you’re short on time, you can prepare the meatballs and glaze ahead. Simply reheat and glaze right before serving for a quick turnaround.