Preheat oven to 425 degrees. Coat a sheet pan with 1 teaspoon of canola oil. Set aside.
Slice scallions and separate greens and whites. Save scallion greens for garnish. Place scallion whites in medium bowl with ground pork, panko breadcrumbs, 4 teaspoons soy sauce, minced ginger, salt, and pepper. Using your hands, mix ingredients together until combined. Form meat into 15 mini meatballs and place onto prepared baking sheet.
Place meatballs into oven and bake until browned, about 12-14 minutes. While they bake, make the firecracker sauce. Add 2 teaspoons soy sauce, mayo, Sriracha, honey, and sour cream to a large bowl. Whisk together. Set aside until meatballs are done.
Remove meatballs from oven and let them cool for 5 minutes. Once cooled, add to large bowl with the firecracker sauce and toss to cover the meatballs in sauce. Sprinkle with red pepper flakes, sesame seeds, and scallion greens and serve over rice as an entrée or alone as an appetizer.