Preheat your oven to 400°F (200°C) or heat a skillet over medium heat with a tablespoon of vegetable oil.
In a large mixing bowl, combine the ground meat with minced garlic, soy sauce, and five-spice powder. Mix thoroughly until the ingredients are evenly distributed and the mixture is slightly sticky.
Using your hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment or directly into a skillet.
Bake the meatballs in the preheated oven for about 15 minutes or pan-fry in the hot skillet, turning occasionally, until they are golden brown and cooked through—internal temperature should reach 160°F (71°C) if using a thermometer.
Meanwhile, prepare the glaze by whisking together honey, rice vinegar, and red chili flakes in a small bowl. This creates a spicy-sweet syrup that will caramelize over the meatballs.
Once the meatballs are cooked, brush them generously with the honey glaze or pour the glaze into the skillet if using stovetop. Cook over low heat for 3-5 minutes, allowing the glaze to bubble and thicken into a shiny, sticky coating.
Transfer the glazed meatballs to a serving plate, spooning any remaining glaze over them to enhance the glossy appearance and flavor.
Serve these tender, flavorful meatballs hot, garnished with chopped green onions or sesame seeds if desired.
