In a large mixing bowl, combine the ground meat with five-spice powder, minced garlic, grated ginger, soy sauce, sesame oil, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated and the mixture is slightly sticky.
Using clean hands, shape the mixture into uniform meatballs, about 1 to 1.5 inches in diameter, and place them evenly on a plate.
Heat a skillet over medium heat and add a bit of oil. Once shimmering, carefully add the meatballs, leaving space between each. Cook until browned all over, about 8-10 minutes, turning occasionally for an even sear and a fragrant smell of cooking meat.
Once browned, pour in a splash of soy sauce and a teaspoon of sesame oil, then cover the skillet loosely to allow the meatballs to finish cooking through and soak up the flavorful sauce, about 5 minutes.
Remove the lid and cook for an additional 2 minutes until the sauce thickens slightly and clings to the meatballs, giving them a shiny, glazed appearance.
Transfer the meatballs to a serving plate, sprinkle with chopped scallions and toasted sesame seeds for crunch and fresh flavor contrast.
Serve hot, letting the flavorful glaze and aromatic spices shine through each tender bite, complemented by the crispy exterior.
