Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil sprayed with non-stick spray.

In a large bowl, use your hands to gently mix together the ground beef, Panko breadcrumbs, egg, garlic powder, onion powder, and salt just until combined (do not overmix!).

Roll the meat mixture into 1-inch balls (about 1.5 tablespoons each) and place them on the prepared baking sheet.

Bake the meatballs for 12-14 minutes, or until cooked through and lightly browned on the outside.

While the meatballs are baking, whisk together the honey, Sriracha, soy sauce, and rice vinegar in a large skillet or wok.

Place the skillet over medium heat and let the sauce simmer for 3-4 minutes until it thickens slightly into a sticky glaze.

Remove the baked meatballs from the oven and transfer them directly into the skillet with the glaze.

Toss the meatballs in the sauce over medium-low heat for 1-2 minutes until they are beautifully coated and glossy.

Garnish with sesame seeds and green onions. Serve immediately on toothpicks for an appetizer, or over rice for a main course!