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Make the meatballs – In a large bowl, combine the beef mince, breadcrumbs, egg, grated onion, garlic, onion powder, paprika, salt and pepper. Mix gently until just combined. Divide the mixture into quarters, then divide each quarter into four again. Roll into meatballs. You will get 16 meatballs in total.
Cook the meatballs – Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned all over and mostly cooked through. Transfer to a plate.
Make the sticky BBQ glaze – In the same pan, add the ketchup, brown sugar, honey, soy sauce, Worcestershire sauce, garlic, paprika, vinegar and water. Stir well to combine and bring to a gentle simmer over medium heat. Cook for 4–6 minutes, or until the sauce thickens slightly and becomes rich and glossy, stirring occasionally.
Finish the meatballs – Return the meatballs (and any resting juices) to the pan. Toss gently to coat in the glaze and simmer for 2–3 minutes, until the meatballs are cooked through and beautifully sticky.
Serve – Serve over steamed jasmine rice with extra sauce spooned over the top and finish with sliced spring onion.