Place all ingredients for the meatballs in a large bowl. Mix until just combined.

Use a two tablespoon scoop (or a rounded tablespoon) to roll into golf-sized meatballs — about 20 meatballs. Place in the fridge for about 10 minutes.

Heat sesame oil in a large skillet with a lid over medium high heat. Add garlic and cook for 1 minute until fragrant.

Add tamari sauce, water, brown sugar, and rice vinegar and stir.

Add the meatballs into the skillet. Let everything come to a boil, then lower to simmer. Cover and cook for 10 minutes.

Combine cornstarch and water in a small bowl, and stir to combine.

Remove the lid and add the cornstarch slurry. Stir then simmer for another 5-10 minutes until the sauce reduces and thickens to your liking, spooning the sauce over the meatballs occasionally.

Taste to add more tamari sauce, if needed. Remove from heat, then serve over rice. Garnish with green onions and sesame seeds.