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In a large bowl, combine all of the meatball ingredients except for the sesame oil. Work the mixture together with your hands very well, squeezing to really bind everything together.
Roll tightly into 20 small meatballs and place on a parchment lined tray.
Heat the oil over medium heat and add the meatballs, turning to brown all sides. You may need to work in batches, depending on the size of your pot.
Remove to a plate - the meatballs do not need to be fully cooked at this point.
Drain the fat from the pot and return to medium heat. Add the sesame oil. Once hot, add the mushrooms and garlic and sauté a few minutes until fragrant. Add the ginger and sauté 30 seconds.
Stir in the chicken broth and bring to a simmer. Add the meatballs and continue to simmer about 5 minutes, until cooked through.
Add the bok choy and let cook another minute or two, until wilted. Remove from heat and add the green onion.
Serve at the table with the garnishes so people can add as they like.