Cook the rice first. Rinse 1 cup of rice until the water runs clear. Add 1 cup rice to 1 1/4–1 1/2 cups water with a pinch of salt. Bring to a simmer, cover, reduce heat, and cook until tender. Fluff and keep warm.

Mix the meatball base. In a bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, green onions, salt, pepper, and sesame oil if using. Stir gently until just combined. Do not overmix, or the meatballs can turn dense.

Form the meatballs. With damp hands, roll into 1 to 1 1/4-inch balls. You should get about 16–20 meatballs. Place on a plate.

Whisk the sauce. In a small bowl, whisk honey, soy sauce, garlic, ginger, vinegar or lime juice, water, cornstarch, sesame oil, and red pepper flakes. Taste and adjust acidity or sweetness to your liking.

Sear the meatballs. Heat neutral oil in a large skillet over medium heat. Add meatballs in a single layer without crowding. Sear until browned on two sides, about 5–7 minutes total. They don’t need to be fully cooked yet.

Simmer to cook through. Reduce heat to medium-low. Pour in the sauce and gently turn meatballs to coat. Simmer 5–7 minutes, stirring occasionally, until the sauce thickens and the meatballs reach 165°F (74°C) inside. If the sauce gets too thick, splash in a little water.

Finish and glaze. Once glossy and sticky, cut heat. Let the sauce settle for a minute; it will thicken further. Taste and adjust with a squeeze more lime or a drizzle more honey as needed.

Serve. Spoon rice into bowls, top with meatballs and extra sauce. Garnish with green onions and sesame seeds. Add a side of steamed greens for color and crunch.