Combine ground meat, minced garlic, grated ginger, five-spice powder, soy sauce, and honey in a mixing bowl. Mix thoroughly until all ingredients are evenly incorporated, then shape into small meatballs about 1 inch in diameter.
Heat vegetable oil in a large skillet over medium heat until shimmering. Carefully add the meatballs, placing them in a single layer. Cook for about 4-5 minutes, turning occasionally, until they develop a golden-brown crust and are cooked through on the inside.
In a small bowl, mix soy sauce, honey (or brown sugar), water, and cornstarch if using. Pour the sauce mixture over the cooked meatballs in the skillet. Bring to a gentle simmer, allowing the sauce to thicken and glaze the meatballs.
Cook for an additional 3-5 minutes, stirring gently, until the sauce becomes sticky and glossy. The meatballs should be coated evenly with a shiny glaze and have a slight crackle on their surface when ready.
Remove the skillet from heat and transfer the meatballs to a serving plate. Spoon any remaining sauce over them. Serve hot, garnished with chopped green onions or sesame seeds if desired.
