Into a medium-size mixing bowl, add plant-based ground, scallions, crushed ginger paste, garlic, and sea salt.
Using your very clean hands, gently mix together until fully combined.
Form mixture into 20 meatballs.
Chill at least 1 hour and up to overnight.
Into a large skillet over medium heat, add toasted sesame oil. When the oil is hot, add meatballs in an even layer.
Cook for about 7 minutes, shaking the skillet frequently to turn the meatballs until browned and cooked through.
Remove meatballs to a plate and wipe down the skillet.