Teriyaki Meatballs

1.Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.

2.In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

3.In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.

4.In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.

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

6.Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.