Place turkey, breadcrumbs, egg, garlic, soy sauce, green onion, salt, paprika and black pepper in a medium bowl. Mix together only until it comes together in a slightly "wet", cohesive mixture. Don't overmix.

You should get 20-24 meatballs in total. Use a small scoop (or pinch off portions with your hands). Wet your hands, then roll each portion between your palms into a meatball about 1" - 1½" in size. Place shaped meatballs on parchment paper (or foil). Adjust meatball size, if necessary, to ensure you have at least 20 meatballs of similar size. Set aside.

In a separate bowl, whisk honey, soy sauce, garlic, red pepper flakes and sesame oil until combined. In a separate bowl whisk cornstarch and water until combined. This mixture is called a "slurry" and will thicken the sauce as it cooks. Add cornstarch mixture to the sauce; whisk until combined. Set sauce aside.

Heat vegetable oil in a large skillet on Medium. Once oil is hot (but not smoking), add meatballs to the skillet in a single layer. Cook meatballs a couple minutes on Medium. When the bottom of each meatball is browned, turn them over. Continue to cook and turn until all meatballs are cooked through and they're nicely browned on ALL sides. When done, transfer meatballs out of the skillet and onto a plate or aluminum foil. Do NOT wipe out the skillet! Wrap meatballs tightly in foil, so they stay warm.

Using the same skillet, give the sauce a quick whisk to blend it again; add the sauce to the skillet. Cook sauce on Medium, stirring often until it has thickened slightly (usually about 2-3 minutes).

Put meatballs back in the skillet with the sauce. Heat on Medium, spooning sauce over the meatballs, turning them until covered in sauce. Cook only until they're heated through. Serve meatballs hot on a bed of rice. Garnish with sesame seeds and green onions, if desired. Enjoy!