Directions:
In a large bowl, combine ground beef, panko bread crumbs, 2 green onions, egg, garlic, ginger, and sesame oil. Season with salt, add the red pepper flakes, and mix to combine.
Roll mixture into small balls, about the size of a heaping tablespoon. Roll meatballs in cornstarch to coat.
In large skillet over medium high heat, heat about 1/2″ of vegetable oil. Add meatballs and cook until seared on all sides, about 3 minutes per side. Remove meatballs from skillet and drain fat.
To the skillet over medium heat, add chicken broth, soy sauce, apple cider vinegar, hoisin, and honey. Whisk to combine then add back meatballs. Simmer until meatballs are cooked through, 6 to 8 minutes more.
Remove from heat and sprinkle with remaining green onion and sesame seeds.
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