Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground meat, minced garlic, grated ginger, panko breadcrumbs, soy sauce, and a teaspoon of toasted sesame oil. Mix everything until just combined—try not to overwork the meat to keep the meatballs tender.
Shape the mixture into small, evenly-sized meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper or a silicone mat, spaced out evenly.
Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through. You'll notice them firming up and developing a slight crust on the outside with a juicy interior.
While the meatballs are baking, prepare the glaze. In a small saucepan, combine the sugar, soy sauce, and a tablespoon of water, then bring to a gentle simmer over medium heat. Add the toasted sesame oil and whisk until the sugar dissolves completely, creating a glossy, slightly sticky sauce.
Once the meatballs are out of the oven, transfer them to the saucepan with the glaze. Gently toss or spoon the glaze over each meatball, ensuring they are well-coated and shiny. Let them simmer in the glaze for about 2-3 minutes, until it thickens slightly and clings to the meatballs.
Remove the meatballs from the heat and serve immediately. The glaze will be sticky and caramelized, and the meatballs will have a savory, aromatic scent with a crispy exterior and juicy interior. Enjoy them as is or over rice for a complete meal.
