In a bowl, stir together panko, the Shichimi Togarashi, salt, and 2 tbsp water. Add the beef and mix it all together using your hands.
Roll the mixture into 16 equal sized meatballs and place them on a foil or parchment lined baking sheet.
Bake in the preheated oven until cooked through, 10-12 minutes.
When meatballs are done, heat a large non-stick pan over medium heat. Add teriyaki sauce, 1/2 cup water, and honey. Bring it to boil and add the cooked meatballs. Toss the meatballs to coat them and let the sauce cook down to give it a little glaze.
Serve over jasmine rice or your favourite white rice cooked according to package instructions.
Japanese Slaw
Whisk together the mayonnaise, lime juice, and sugar.
Slice the snap peas lengthwise or leave them whole if you prefer. Toss them together with the bagged coleslaw mix. Pour over the mayo and lime dressing.