Heat a small skillet over medium heat and add 1 teaspoon neutral oil. Add the finely chopped shiitake mushrooms and sauté until they release liquid and become soft, about 4–5 minutes. Remove from heat and let cool to room temperature. In the same skillet, toast the chopped macadamia nuts over medium-low heat for 2–3 minutes, stirring, until fragrant. Let cool and roughly chop if not already finely chopped.

Bloom breadcrumbs

In a small bowl combine the Panko breadcrumbs and whole milk. Let sit for 5 minutes until breadcrumbs absorb the milk.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, cooled sautéed shiitake mushrooms, cooled chopped macadamia nuts, breadcrumb mixture, minced garlic, minced shallot, egg, soy sauce, fish sauce, toasted sesame oil, Kosher salt, and black pepper. Use your hands or a sturdy spoon to mix gently until ingredients are just combined — avoid overworking the meat to keep meatballs tender (about 30–40 strokes).

Form meatballs

Use a 1.5 tablespoon scoop or your hands to portion the mixture into uniform balls (about 1.25–1.5 inches diameter). You should get approximately 20–24 meatballs. Place formed meatballs on a rimmed baking sheet or plate, spacing them so they don’t touch. Cover lightly and chill in the refrigerator for 15–20 minutes to help them hold shape.

Cooking & glaze

Make the chili glaze

While meatballs chill, combine honey, gochujang (or sambal), rice vinegar, soy sauce, grated ginger, minced garlic, and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring so the honey dissolves and the sauce becomes glossy. Cook 2–3 minutes until slightly thickened. Remove from heat and keep warm.

Brown the meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, add meatballs in a single layer without crowding (work in batches if needed). Cook, turning occasionally, until nicely browned on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through at this stage.

Finish in glaze

Reduce heat to medium-low. Pour the warm chili glaze into the skillet with the browned meatballs (or transfer meatballs into a shallow saucepan and pour glaze over). Gently toss or spoon the glaze over the meatballs to coat evenly. Simmer for 4–6 minutes, turning occasionally, until internal temperature of meatballs reaches 160–165°F (71–74°C) and glaze is sticky and clings to the meatballs.

Rest

Transfer glazed meatballs to a serving platter and let rest 3 minutes so glaze sets slightly.

Finishing & serving

Sprinkle chopped cilantro or chives and toasted sesame seeds over the glazed meatballs. Serve warm with lime wedges on the side for a bright finish. These work as an appetizer with toothpicks, or served over steamed rice or noodles for a main.