Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, gently mix the ground meat, panko breadcrumbs, egg, minced garlic, and a pinch of salt and pepper. Roll the mixture into 1-inch meatballs.

Place the meatballs on the prepared baking sheet and bake for 15-18 minutes until cooked through.

While the meatballs bake, whisk together the honey, sriracha, soy sauce, and rice vinegar in a large skillet or saucepan over medium heat.

Let the sauce bubble and reduce for about 3-5 minutes until it becomes slightly thick and syrupy.

Toss the baked meatballs directly into the hot glaze, stirring until every meatball is sticky and well-coated. Garnish with sesame seeds and green onions.