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.

Into the skillet, add tamari, water, honey, rice vinegar, and cornstarch. Whisk to combine.

Add meatballs, turning them to coat.

Cook, for 1 minute, until sauce is slightly thickened.

Top hot meatballs with sliced scallions and toasted sesame seeds.

Serve hot.