Teriyaki Meatballs

Preheat oven to 400 F. Coat a cooling rack with olive oil or butter and place it on a rimmed baking sheet; set aside.

In a small bowl, whisk together cornstarch and the first amount of water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and the remaining water. Bring to a light boil and simmer for about 5 minutes. Add cornstarch mixture and stir until thickened enough to coat the back of a spoon, about 2 minutes. Remove from heat and set aside.

In a large bowl, combine ground beef, panko, egg, green onions, garlic, ginger, soy sauce and pepper. Mix it all together with your (clean) hands, just until mixed. Do not overwork. Roll the mixture into 2-inch meatballs, forming about 10 meatballs.

Place meatballs onto the prepared rack on the baking sheet and bake until golden brown and cooked through, about 20-25 minutes.

Serve meatballs immediately with teriyaki sauce, brown or white rice, Sriracha, and garnished with green onion and sesame seeds.