Using an ice cream scoop or spoon, scoop up the mixture into 1 or 1 ½ inch balls and arrange them on the baking sheets, spaced about 2 inches apart. If you have time, refrigerate the meatballs for 30 minutes (or longer). You could also freeze the meatballs at this point.
Brush the meatballs with additional sesame oil or olive oil and bake for 10 minutes. (If meatballs are frozen, give them an extra 2-3 minutes.)
Garnish with sesame seeds (I like both light and black seeds), thinly sliced green onions and cilantro sprigs.
See Café Tips above in post for more detailed instructions and tips.
Recipe makes 18-20 meatballs, depending on the size.