1. Peel and chop the red onion and garlic finely. Add some oil to a non-stick frying pan and sauté the onion and garlic until soft and glossy. Remove from the heat and transfer to a bowl. Add the ground meat, egg, grated ginger, chopped cilantro, and cayenne pepper. Season well with salt and pepper and mix until everything is well combined. Let sit for about 10 minutes.

2. While the meat is resting prepare the sauce. Peel the garlic and mince finely. Add together with the soy sauce, water, honey, sesame oil, crispy chili oil, sesame seeds, and cornstarch to a small bowl and mix until well combined. Set aside.

3. Shape the meat mixture into 12-15 meatballs – I like to make different sizes. Heat up the frying pan once again with some more oil and fry the meatballs until nicely browned from all sides and cooked through – about 6-8 minutes. Take the meatballs out of the pan for a moment, then add the sauce mixture. Bring to a boil and let thicken, then add the meatballs back to the pan and mix them with the sauce until nicely coated.

4. Serve the meatballs on top of some cooked rice, sprinkled with some spring onion rings and Smashed Cucumber Salad.