Spray a large cookie sheet with cooking spray. Preheat your oven to 400°.

Combine ground beef, eggs, panko crumbs, salt, pepper, ginger, garlic powder, milk, worcestershire, and minced onion in a large bowl. Mix together with your hands until just combined.

Use a 1 1/2 tablespoon scoop to scoop meat mixture, then form into meatballs.

Place meatballs on the cookie sheet and bake at 400 degrees for 15-20 minutes or until browned all the way through. Internal temperature should be 160°.

While the meatballs are baking, prepare the sauce. In a large soup pot, whisk together the soy sauce, sugar, cold water, cornstarch, vinegar, and ginger until cornstarch is dissolved.

Turn heat to medium high. Cook and whisk until the mixture boils and thickens, usually 3-5 minutes.

When meatballs are done, transfer them to the pot of sauce and stir to coat.

Serve meatballs and sauce over hot cooked rice, garnish with sesame seeds if desired.