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In a large bowl, mix together the ground beef, salt, pepper, garlic powder, ground ginger, red pepper flakes, egg, and shallot. Add the panko and gently mix until just combined. Shape into about 24 meatballs (about 1 inch each). Place on a baking sheet, cover, and refrigerate for at least 30 minutes.
Meanwhile, in a small saucepan over medium heat, combine the mirin, soy sauce, and sugar. Bring to a simmer, then reduce the heat to low and cook until the sauce begins to thicken, about 20 minutes. Remove ½ cup of the sauce to a small bowl for brushing; set aside the rest for serving.
Preheat a grill or grill pan to medium-high. Thread the meatballs, broccoli, red onion, and bell pepper onto 8 skewers. (If using wooden skewers, soak them in water for about 20 minutes first.
Grill the kebabs, covered, until browned, about 4 minutes per side. Brush with the reserved ½ cup sauce, turning to coat all over. Continue grilling, uncovered and rotating occasionally, until the meatballs are dark brown and a little charred, about 5 more minutes. Transfer to a platter. Drizzle with some of the remaining sauce and sprinkle with the scallions. Serve with rice and the remaining sauce on the side.