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Preheat the oven to 375°F. Fit a rimmed baking sheet with a wire rack and coat it with cooking spray. Editor's Tip: To keep the baking sheet clean, place a piece of foil on it before adding the rack on top.
In a large bowl, combine the ground beef and pork, panko bread crumbs, eggs, soy sauce, minced fresh ginger, minced garlic, sesame oil, salt, pepper and crushed red pepper flakes. Mix until they're just combined. Editor's Tip: Use a light touch when mixing the meatballs; overmixing will make them dense.
Roll the meatball mixture into 2-inch balls and line them onto the prepared wire rack. Bake them until they're cooked through, 15 to 20 minutes. Editor's Tip: Like most roasted, baked or grilled meats, these Asian meatballs should have an internal temperature of 165° when fully cooked.
Meanwhile, heat the sesame oil in a large skillet over medium-low. Add the ginger and garlic, and cook until they're fragrant, 30 to 60 seconds. Add the hoisin sauce, honey, soy sauce and rice vinegar and bring them to a simmer. Cook for two to three minutes or until the sauce has thickened, stirring frequently.
Add the cooked meatballs to the skillet and toss to coat them in the sauce. To serve, garnish the meatballs with a sprinkle of sesame seeds and thinly sliced green onion.