In a large bowl, combine ground beef, panko bread crumbs, a beaten egg, chopped green onions, sesame oil, minced garlic, and minced ginger. Mix well and form into small meatballs, about 1 inch in diameter. Coat each meatball lightly in cornstarch.

Heat a tablespoon of vegetable oil in a skillet over medium-high heat until shimmering. Add the meatballs in a single layer and sear for about 8-10 minutes until browned on all sides. Transfer them to a paper towel-lined plate to drain excess grease.

In the same skillet, reduce heat to medium and add vegetable stock, soy sauce, apple cider vinegar, honey, and hoisin sauce. Stir to combine and return the meatballs to the skillet. Simmer for about 8 minutes until cooked through and sauce thickens.

Bring a separate pot of water to a boil. Cook the ramen according to package instructions, about 3-4 minutes. Drain and rinse noodles under cold water to stop cooking.

In a large bowl, place cooked ramen noodles and ladle the meatballs with sauce on top. Garnish with sliced green chilis, extra green onions, and black sesame seeds.