Preheat oven to 425° and line a baking sheet with aluminum foil or parchment paper and spray with non-stick spray.
Use your hands to mix together the meatball ingredients in a large bowl. Take 1½-2 tablespoons of the meat mixture and roll into a ball. Repeat with the rest of the mixture and arrange on the prepared baking pan.
Bake for 15-20 minutes, flipping once halfway through. While the meatballs bake, start making the glaze.
Heat the oil in a large pot over medium-low heat. Add the minced garlic and saute for 1 minute until fragrant. Stir in the soy sauce, rice vinegar, honey, and chili paste.
In a small bowl, whisk together the water and cornstarch. Add to the pot and cook and stir until the sauce is thick. Remove from heat.
Once the meatballs are finished baking, add them to the pot with the glaze and toss to evenly coat.
Serve topped with sesame seeds and chopped green onions.