Add the ground beef, breadcrumbs, green onions, flour, egg, garlic paste, ginger paste, salt and black pepper to a large bowl and stir to combine. Don’t squish or over-stir too much or the meatballs will be tough once cooked.
Form the meat mixture into 1-2-inch balls. (The size doesn’t matter just as long as they are all roughly the same size.)
Heat a large skillet over low-medium heat then add the olive oil and cook half of the meatballs in the pan, turning often to prevent burning for about 4 minutes on each side, or until cooked through.
Once cooked, remove the meatballs from the pan and place them on a large plate.
Cook the remaining meatballs in the skillet until cooked through then remove them from the pan and set aside on the plate with the other cooked meatballs.
Reduce the skillet heat to low and add the brown sugar, sesame oil, rice vinegar and hoisin sauce and stir to combine.
In a small bowl whisk the soy sauce and cornstarch together until well combined and add it to the pan.
Stir and cook for about 2 minutes, or until well incorporated.
Remove the pan from the heat and let the sauce thicken a bit before adding the meatballs back to the pan and stirring gently to coat them in the sauce.
Serve over white rice and garnish with freshly chopped chives or green onions and a dash of sesame seeds.
Notes
These meatballs can be stored in an airtight container in the fridge for up to 3 days.