Make the meatballs: Combine pork, panko, egg, soy sauce, ginger, sesame oil, white pepper, and spring onions. Mix just until combined. Roll into roughly 1½-inch meatballs.

Cook: Bake at 400°F for about 16–20 minutes, or until the centers reach 160°F. For extra browning, broil for the final 1–2 minutes.

Make the sauce: Add soy sauce, water, honey, sesame oil, Shaoxing wine, garlic, ginger, and white pepper to a skillet. Bring to a gentle simmer for 2–3 minutes.

Stir together the cornstarch and water. Slowly whisk it into the simmering sauce and cook for another 1–2 minutes, until glossy and thick enough to coat a spoon.

Add the cooked pork meatballs to the skillet and toss until completely coated. Let them simmer in the sauce for another 2–3 minutes.