Preheat a convection oven to 200°C (400°F) and line a heavy-gauge baking sheet with parchment paper.

In a chilled mixing bowl, combine ground beef, ground pork, panko, beaten egg, minced garlic, grated ginger, half of the sliced scallions, soy sauce, and sesame oil.

Incorporate ingredients by hand until just combined; do not overwork the proteins to prevent a dense texture.

Portion the mixture into 30g spheres (approximately 1 inch) and arrange on the baking sheet with 2cm of clearance between units.

Bake for 15 to 18 minutes or until the internal temperature reaches 71°C (160°F) and the exterior shows maillard browning.

In a small saucepan over medium heat, whisk together the gochujang, honey, rice vinegar, and water.

Simmer the sauce for 4 to 5 minutes, stirring constantly, until the mixture reduces to a thick glaze consistency that coats the back of a spoon.

Remove meatballs from the oven and immediately toss in the warm glaze until fully encapsulated.

Garnish with the remaining scallions and toasted sesame seeds prior to service.