• Preheat the oven to 425F and line a baking sheet with parchment paper.
• Combine all the ingredients for the meatballs together in a stand mixer fitted with the paddle attachment, or in a large bowl if you want to do it by hand. I like to break up the meat as I add it to the bowl to make combining everything easier. Mix until everything has been well incoporated. It will be moist and a bit sticky.
• Form the meatballs. I use my medium cookie scoop to portion out 2-3 tablespoon sized balls. I got 16 balls.
• Lightly oil your hands with the toasted sesame oil to roll the balls round. Bake for about 12-15 minutes or until the meatballs are just turning golden and they register 165F in the center. You can finish them under the broiler for more color.

for the rice

• Boil the rice, pasta style, in plently of salted water until tender, about 12-15 minutes. Drain well, and return to pot. Season well with toasted sesame oil and sesame seeds.

assemble your bowls

• Divide the hot rice between your bowls and top with ginger scallion meatballs. Garnish with sliced scallions and toasted sesame seeds. Drizzle liberally with toasted sesame oil or Tamari soy sauce if you prefer.

optional scallion oil sauce

• Blend or process the ingredients into a thick sauce. Taste to adjust any of the flavors. Drizzle liberally over the meatballs and rice.