Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it.

In a large mixing bowl, combine the ingredients, I like to mix everything together then add the meat last. Mix until just combined—don’t overdo it or your meatballs might get tough. Scoop and shape into 1-inch balls (you should get about 25-26).

Before baking, heat a drizzle of oil in a skillet over medium-high heat. Brown the meatballs for a couple of minutes per side, just until they get a golden crust—not fully cooked. Transfer them to the prepared baking sheet.

Bake the browned meatballs for 12-15 minutes, or until cooked through and juicy.

While they bake, whip up the sauce: in a small saucepan, whisk together soy sauce, honey, water, sesame oil, garlic, and ginger. Bring to a boil, then lower the heat and simmer for about 5 minutes to let the flavors come together.

If you like your sauce on the thicker side, stir the cornstarch and water together in a small bowl and pour it in. Let it bubble for another minute until it tightens up.

Once the meatballs are done, toss them in the sauce until they’re coated in that sticky, glossy goodness.

Serve them over rice with a sprinkle of sesame seeds (and green onions if you’re feeling extra). Boom—dinner hero unlocked.