Chop onions and garlic. I used a food processor to chop them finely.
In a large bowl, whisk eggs.
Add meatball seasoning - pepper, mustard powder, salt, paprika, ginger powder, red pepper flakes, Worcestershire sauce, and soy sauce. In a food processor, blend onion and garlic then add to mixture. Add in panko breadcrumbs and parmesan cheese. Whisk mixture well.
Add in ground beef. Using your hands, work the ground beef into the wet mixture, coating everything well.
Form even size round meatballs with a cookie scoop.
Add 1 tablespoon Armour Premium All-Natural Lard to a large skillet over medium/low heat. Brown meatballs; about 2 minutes on each side.
Prepare a baking sheet with parchment paper. Preheat oven to 400 degrees F.
Bake meatballs for 20 minutes. then transfer to cooling rack while frying and baking the remainder.
To make the sauce, in a large stockpot over medium heat, whisk together brown sugar, garlic cloves, soy sauce, ketchup, sesame oil, water, hoisin sauce, rice vinegar, red wine vinegar, and red pepper flakes. Simmer 5 minutes.
In a small dish, make a slurry with 1/2 tablespoon cornstarch and 1/2 tablespoon cold water. Pour smooth slurry into stockpot then simmer sauce until it thickens.
Stir meatballs into sauce and coat well.
Serve with rice. Garnish with chopped green onions and sesame seeds.