In a mixing bowl, combine ground meat, garlic, ginger, soy sauce, sesame oil, panko, and egg. Mix gently until just combined.
Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Bake at 400°F (200°C) for 15-18 minutes until golden brown and cooked through.
In a small saucepan, whisk together gochujang, honey, brown sugar, and rice vinegar over medium heat. Simmer until thickened.
Toss the baked meatballs in the sauce until fully coated.
Garnish with sesame seeds and chopped green onions before serving.
