Combine the ground meat, chopped herbs, citrus zest, soy sauce, minced garlic, sesame oil, panko, salt, and pepper in a mixing bowl. Mix gently with your hands until all ingredients are evenly incorporated and the mixture is slightly sticky.
Wet your hands slightly and shape the mixture into small, even-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a prepared baking sheet or skillet.
Heat a bit of oil in a skillet over medium heat or line a baking sheet with parchment paper if baking. Place the meatballs in the skillet or oven, making sure they’re not crowded.
Cook the meatballs until they are golden brown on the outside and cooked through, about 12-15 minutes if baking or 10 minutes if pan-frying, turning them occasionally for even browning. You should hear a gentle sizzle as they cook.
Once cooked, transfer the meatballs to a serving plate and let them rest for a minute to settle.
Squeeze fresh lime or lemon over the meatballs to add a bright, citrusy finish that complements the herbs and spice.
