SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
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
1/2 cup Soy Vay Veri Teriyaki Marinade
6 ounces pineapple juice
1 tablespoon cornstarch
Optional: sesame seeds and additional scallions for garnish
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.
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.
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.
DONNA'S NOTES: If you lightly wet your hands the meatballs will form better and crack less.
meatballs are amazingly flavorful without the sauce. If you are cutting
back feel free to serve without the sauce. I have really enjoyed the
meatballs without the sauce in veggie wraps.
SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.
Recipe makes approximately 72 small (1 tablespoon) meatballs or 36 medium (2 tablespoon) meatballs.
Recipe developed by Donna Elick - The Slow Roasted Italian
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