Preheat the oven to 400ºF / 200ºC. Line a baking sheet with parchment paper and set aside.
Combine all ingredients for the meatballs in a bowl. Mix until all ingredients are well-blended. Use an ice cream scoop or a spoon and form into meatballs. Place on the baking sheet and bake for 20-25 minutes or until meatballs are lightly browned and cooked through.
In the meantime, prepare the glaze by combining the soy sauce, sesame oil, rice vinegar, honey, sriracha, brown sugar, garlic, and ginger into a sauce pan. Turn on medium heat, and stir the mixture until the sugar has dissolved. Stir in the cornstarch mixture and whisk until the sauce has thickened, 2-3 minutes. Add the meatballs to the sauce pan and evenly coat them with the teriyaki glaze.
Serve over rice or serve on their own. Garnish with sesame seeds and scallions.