Make the glaze: In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1–2 teaspoons chili-garlic sauce (optional). Bring to a gentle simmer. Stir 1 teaspoon cornstarch with 2 teaspoons water, add to the pan, and cook 30–60 seconds until glossy and slightly thickened. Turn off heat and set aside.

Mix the meatball base: In a large bowl, add 1 pound ground protein, 1/2 cup panko, 1 egg, 3 minced garlic cloves, 1 tablespoon grated ginger, 2 sliced scallions (whites and light greens), 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of black pepper. Mix gently with a fork or your hands just until combined.

Shape the meatballs: Scoop about 1 to 1.5 tablespoons of mixture and roll into balls. You should get 18–22 meatballs. Lightly dampen your hands to prevent sticking.

Preheat the air fryer: Set to 380°F (193°C) for 3 minutes. Lightly spray the basket with oil.

Cook the first batch: Arrange meatballs in a single layer with a bit of space between each. Air fry 9–11 minutes, shaking the basket or turning once halfway through. They’re done when browned and the internal temperature reaches 165°F for poultry or 160°F for pork/beef.

Glaze and finish: Transfer hot meatballs to a bowl. Spoon or toss with the warm glaze until coated. For extra stickiness, return glazed meatballs to the air fryer for 1–2 minutes at 380°F to set the sauce.

Garnish and serve: Sprinkle with sesame seeds and sliced scallion greens. Serve over rice, in lettuce cups, or with toothpicks as an appetizer.