Sticky Asian Meatballs

1. Preheat your oven to 400º.
2. In a bowl, combine: ground chicken, panko breadcrumbs, onions, garlic, egg, sriracha, ginger, salt, pepper, garlic powder, umami seasoning, and green onions.
3. Form the meatballs into 2 inch balls and place on a baking sheet and drizzle with oil.
4. Bake for 12-14 minutes, flipping halfway through. Use a meat thermometer to confirm they reach 165º internally.
5. While the meatballs are in the oven, let’s make the sauce. In a pot on medium heat, combine soy sauce, rice vinegar, honey, brown sugar, sriracha, cornstarch, and red pepper flakes. Continue to cook on medium until the sauce thickens and starts to bubble.
6. Take the meatballs out of the oven and coat them in the sauce.
7. Serve with rice and top with sesame seeds and green onions.