In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and chili powder. Mix thoroughly until all ingredients are well incorporated. I like to use my hands to really blend everything evenly, but you can use a spatula if you prefer.

Using your hands, shape the mixture into small, bite-sized meatballs (about 1 inch in diameter). Place each one onto a greased or parchment-lined baking sheet. This should yield around 20-25 meatballs depending on the size.

Preheat your oven to 375°F (190°C) and pour oil as measured. When the oil is hot bake the meatballs for 15-20 minutes, or until they are browned and cooked through. Make sure to check one of the larger meatballs to ensure there is no pink in the center.

While the meatballs are baking, prepare the sauce. In a medium saucepan, combine sweet chili sauce, ketchup, rice vinegar, and brown sugar. Heat the mixture over medium heat, stirring occasionally until the sauce becomes smooth and thickens slightly (about 5 minutes).

Once the meatballs are done, remove them from the oven. Gently toss them in the sweet chili sauce until they are fully coated. I like to let the meatballs sit in the sauce for a minute to absorb the flavors.

Place the meatballs on a serving plate and garnish with chopped green onions and sesame seeds for a pop of color and extra flavor.