Korean Meatballs

1 1/2-2 lbs ground pork (can use beef or a mix of both)
2 eggs
2/3 cup bread crumbs
5 Tbsp J. Brady's Seasoning Seoul Shake Korean Inspired Seasoning, divided
1 tsp corn starch
sesame seeds and chopped green onion to garnish if desired
3/4 cup chicken stock (or 1 cube chicken bouillon and 3/4 cup of water)
Preheat oven to 350 degrees.
Mix ground meat, eggs, breadcrumbs, and 3 Tbsp Seoul Shake seasonings together. Make sure all ingredients are well incorporated. Roll into small bite sized meat balls (~ 1 Tbsp of ingredients each). This should make 35-40 meatballs.
Place meatballs on a parchment or foil lined baking sheet. Bake meatballs in the oven for 30 minutes, flip halfway through. While the meatballs cook, heat up stock and 2 Tbsp Seoul Shake seasoning. Heat mixture in microwave for 1 minute or on the stove in a sauce pan.  Pull out 1/4 cup of the liquid into a small bowl and add the cornstarch. Mix well with a fork and then add to the larger quantity of liquid. Whisk until all ingredients are dissolved and mixed well. When meatballs are done cooking, place into crock pot and pour sauce mixture over, mix to coat meatballs. Heat on low until all ingredients are heated through. Serve meatballs garnished with sesame seeds and green onion if desired.