In a mixing bowl, combine the ground beef, salt, pepper, low-sodium soy sauce, grated ginger, minced garlic, panko crumbs, egg, and sliced green onions. Use your hands to mix everything until well combined. Be careful not to overmix, as this can lead to tough meatballs.
With your hands, scoop out portions of the mixture and roll them into balls about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper to prevent sticking.
Preheat your oven to 400°F (200°C). Bake the meatballs for about 20-25 minutes or until they are cooked through and have a nice golden color.
While the meatballs are baking, prepare the sauce. In a saucepan, combine the low-sodium soy sauce (or coconut aminos), water, brown sugar, sesame oil, and cornstarch. Stir over medium heat until the mixture thickens slightly.
Once the meatballs are cooked, toss them in the sauce until they are well coated. For an extra kick, sprinkle with crushed red pepper flakes. Serve warm over rice or as an appetizer with toothpicks for easy eating.
