Combine the ground beef, panko, egg, ginger, scallion whites, garlic powder, sesame oil, salt, and pepper in a large bowl. Mix with your hands until just combined — do not overmix.

Wet your hands and roll into 1-inch meatballs, about 24 total.

Spray the basket with olive oil. Arrange the meatballs in a single layer with space between them, working in batches.

Air fry at 380°F for 8–10 minutes, flipping halfway, until the internal temperature reaches 160°F.

Whisk the hoisin, soy sauce, rice vinegar, and honey in a small bowl.

Return all the meatballs to the basket, spoon the glaze over, and toss gently.

Air fry at 350°F for 3–4 minutes, until the glaze bubbles and tightens. Watch closely.

Top with sesame seeds and scallion greens. Serve hot.