In a dry skillet, lightly toast the panko breadcrumbs until golden, stirring frequently to prevent burning. Remove from heat.
Preheat the oven to 395F. Spray or line a baking sheet.
Combine all ingredients in a large bowl and mix by hand until integrated.
Using a small ice cream scoop, two spoons, or your hands, roll the mixture into small balls, approximately 1 inch in diameter in shape. Place on the baking sheet with approximately 1 inch space between each.
Bake for 15-20 minutes. They should be golden on the outside and no longer pink in the middle.
Serve alongside your favorite dipping sauce. We recommend barbeque sauce, pesto, sweet mustard, or a mild horseradish.