Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
In a large bowl, use your hands to combine the pork, breadcrumbs, green onions, egg, soy sauce, ginger, sesame oil, and red pepper. Roll the mixture into meatballs 1 ½” in diameter (about the size of a golf ball) and place in rows on the prepared baking sheet.
Bake the meatballs for 10 to 12 minutes, or until they are brown and cooked all the way through (no longer pink in the middle). Coat with the Teriyaki Glaze (recipe below). To eat, wrap up in lettuce cups with a little spoonful of brown rice or whole-grain ramen noodles.
For the Teriyaki Glaze
Heat the olive oil in a small saucepan over medium heat. Whisk in the flour and cook, while stirring, until it darkens in color, 1 to 2 minutes.
Whisk in the soy sauce, water, ginger, sesame oil, rice wine vinegar, and honey and bring to a light boil. Turn down to a simmer and cook for another couple of minutes, while stirring occasionally, until the sauce thickens enough to coat a spoon.