- 1 pound lean ground beef (I used 88%)
- 1 pound ground pork
- 1 cup Panko breadcrumbs
- 1/2 cup Soy Vay Veri Veri teriyaki
- 3 scallions, thinly sliced (about 1/4 cup)
- 2 large eggs, lightly beaten
Sauce Ingredients
- 1/2 cup Soy Vay Veri Teriyaki Marinade
- 6 ounces pineapple juice
- 1 tablespoon cornstarch
- Optional: sesame seeds and additional scallions for garnish
How to Make It
- Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.
- In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.
- Using a 1 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
- Bake for 10-12 minutes, until light golden brown and cooked through.
- Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken.
- Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.
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