Instructions

• In a large bowl, combine ground beef, panko breadcrumbs, egg, garlic, ginger, soy sauce, sesame oil, green onions, and black pepper. Mix with your hands just until combined — do not overmix. Roll into balls about 1.5 inches in diameter (approximately 20 to 24 meatballs). Set aside on a plate.
• Heat 2 tablespoons of neutral oil in a large skillet or cast iron pan over medium-high heat. Working in batches, sear the meatballs for 2 to 3 minutes per side until a deep golden-brown crust forms. Do not crowd the pan. Transfer seared meatballs to a plate and do not clean the pan.
• Reduce heat to medium. In the same pan, whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, and water. Bring to a gentle simmer and cook for 1 minute, stirring frequently, until the sugar dissolves and the sauce is fragrant.
• Return the seared meatballs to the pan and toss to coat in the glaze. Cook over medium heat, turning and basting occasionally, for 5 to 7 minutes until the glaze is thick and lacquered and the meatballs reach an internal temperature of 165°F (74°C). Watch carefully near the end to prevent burning.
• In a small bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, and grated garlic. Add warm water one tablespoon at a time, whisking between additions, until the drizzle is smooth and pourable. Taste and add a pinch of salt if needed.
• Transfer meatballs to a serving dish or leave in the cast iron skillet. Drizzle sesame-tahini sauce generously over the top. Scatter sliced green onions and white and black sesame seeds over everything. Serve immediately while warm.