How to Make It
Combine pork, panko, egg, chopped scallions, salt, 1 tablespoon of the oil, and 1 teaspoon of the ginger. Gently mix with hands to combine. Form mixture into 32 (1-inch) meatballs; place in a lightly greased (with cooking spray) 6-quart slow cooker.
Whisk together hoisin sauce, chile-garlic sauce, vinegar, soy sauce, and remaining 1 tablespoon sesame oil and 1 teaspoon ginger. Pour over meatballs. Cover; cook on HIGH until meatballs are cooked through, about 2 hours. Using a slotted spoon, transfer meatballs to a serving platter. Garnish with sesame seeds and sliced scallions. Skim fat from sauce in cooker. Serve meatballs with sauce.