Combine the panko breadcrumbs and whole milk inside a small bowl to form a thick hydrated panade paste and let rest for five minutes.

Blend ground beef, ground pork, beaten egg, salt, pepper, and the hydrated panade together in a large bowl, mixing firmly for about two minutes until protein cross-linking creates a sticky, cohesive texture.

Shape the meat mixture into uniform small rounds about one and a half inches in diameter using a wet scoop to keep sizes consistent.

Thread four meatballs carefully onto each soaked bamboo skewer, leaving space between each one, then chill the tray for fifteen to twenty minutes to set the protein structure.

Whisk honey, microplaned garlic, soy sauce, and rice vinegar together inside a small saucepan and simmer over medium heat for five to seven minutes until reduced and thickened.

Heat a large skillet with oil over medium high heat and sear the chilled meatball skewers in batches, turning frequently until a deep brown crust develops on all sides.

When the internal temperature reaches 160 degrees Fahrenheit, brush the thickened honey garlic glaze heavily over all meatball surfaces.

Continue cooking for two to three more minutes, turning continuously until the sugars caramelize completely into a glossy amber coating.

Remove from heat and garnish immediately with sliced scallions and toasted sesame seeds before serving warm.