In a large mixing bowl, combine ground beef, panko bread crumbs, egg, sliced green onions, sesame oil, minced garlic, and minced ginger. Mix until well combined. Form into meatballs and coat lightly with cornstarch.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Cook the meatballs for 8-10 minutes until golden brown on all sides. Transfer to a plate lined with paper towels.

In the same skillet, add vegetable stock, soy sauce, apple cider vinegar, honey, and hoisin sauce. Stir well and bring to a simmer. Cook for 2-3 minutes before adding the meatballs back.

Simmer meatballs in the sauce for about 8 minutes, turning occasionally, until they're heated through and the sauce thickens slightly.

Prepare the ramen according to package instructions. Cook for approximately 4-5 minutes or until tender. Drain and set aside.

In serving bowls, layer the cooked ramen and pour meatball sauce over them. Top each with meatballs, and garnish with green onions, green chilies, and sesame seeds.