Begin by adding all of the pork meatball ingredients to a large prep bowl and used your hands or a spoon to mash/stir to combine everything evenly. Once combined use your hand or a cookie scoop to roll 16 1 inch balls.
Add the rolled meatballs to a large deep skillet with a touch of oil or cooking spray (helps them not stick) and cook on medium heat for 10 minutes or until cooked though. Rotate the meatballs so all of the sides get browned. Once the meatballs are cooked through remove from the pan and place on a paper towel lined plate. Drain any excess grease from the pan and wipe it out.
Add all of the sauce ingredients to the same skillet the meatballs were cooked in and heat over low to medium heat. Stir the cornstarch into the water until it is completely dissolved and add to the sauce. Whisk continuously until thickened and sticky, about 3 minutes. You should be able to drag the whisk along the bottom and a streak will appear.
Once the sauce is finished, remove from heat and add the meatballs into the sauce and toss to combined. Once combined serve warm as and appetizer, main dish or add to a crockpot to stay warm. Top with sesame seeds and chopped green onions and enjoy!
Baked Meatballs: An alternate cooking method for the meatballs would be to bake them instead of cooking in a skillet. To do this preheat your oven to 400 degrees F and line a large baking sheet with parchment paper. Follow the recipe instructions for mixing and rolling the meatballs, then place on the prepared baking sheet. Bake on the center rack for 15-20 minutes, or until browned and cooked through fully. While in the oven prepare the sauce, then toss once meatballs are finished.Leftover Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days. Rewarm in the microwave, or oven before enjoying.