In a large bowl, mix ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper until just combined—avoid overworking for tender meatballs.

Roll the mixture into uniform 1½-inch balls. Place them on a parchment-lined baking sheet, spacing at least 1 inch apart.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add meatballs and cook until golden brown on all sides, about 8–10 minutes.

In a small bowl, whisk honey, soy sauce, apple cider vinegar, chili flakes, and olive oil until smooth and glossy.

Return meatballs to the skillet, pour over the glaze, and simmer on low heat until sauce thickens and coats each meatball, about 2–3 minutes.

Transfer meatballs to a serving platter, garnishing with sesame seeds or chopped green onions if desired.