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PdfPreheat oven to 375ºF
Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until completely blended (but don’t over-mix).
With wet hands (to keep the meatballs from sticking), form 1 – 1½ tablespoon sized meatballs.
Place balls about an inch apart onto a parchment-lined baking sheet. Bake meatballs for 15 to 20 minutes or until just cooked through.
Meanwhile combine all glaze ingredients in small pot. Bring to a simmer over medium heat and cook until mixture is slightly thickened, about 5-7 minutes. Set aside and let cool slightly.
Brush glaze onto meatballs and top with green onions and sesame seeds. Serve with extra gochujang glaze on the side for dipping.