Preheat oven to 400.

In a large mixing bowl (if you have a high powered standing mixer, use it), mix together meatball ingredients until well-combined. To make sure the meatballs are well seasoned, make a little patty and quickly cook it in a non stick skillet over medium high heat and taste for seasoning. Adjust seasonings if it needs it. Use a 1-inch cookie scoop or shape into 1-inch balls and place on a greased baking sheet. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, in a small saucepan, add all of the sauce ingredients - except the sesame oil - and over medium high heat, bring to a boil. Lower heat to low and cook 5 minutes, stirring occasionally. Remove from heat and add the sesame oil and mix well. You can make this glaze several days in advance and keep it in the refrigerator. Warm it gently before serving.

Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture, or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired.

If you want to serve the meatballs individually, take spoon and gently drizzle the glaze over each meatball. Sprinkle the sesame seeds over and then the green onions. Put a toothpick in each meatball and arrange on the serving platter.

The meatballs can be made several days before and stored in the refrigerator and then placed on a cookie tray. Sprinkle lightly with a little water, cover with foil and bake in a 350 oven for 10 minutes or until warmed through.