Teriyaki Pork Meatballs

SHARE
SERVINGS
6
PREP TIME
30
MIN
COOK TIME
20
MIN
TOTAL TIME
50
MIN
DIFFICULTY
Easy
  • 1 (8-oz.) can crushed pineapple in own juice
  • 1/2      cup soy sauce
  • 1/2      cup brown sugar
  • 1      clove garlic, minced
  • 1      teaspoon grated fresh ginger
  • 1      lb.FARMER JOHN® Ground Pork
  • 1      cup Panko bread crumbs
  • 1      egg, beaten
  • 2      teaspoons sesame seeds
  1. Heat oven to 375°F. Line a large baking sheet with aluminum foil. Spray lightly with nonstick cooking spray.
  2. To make Teriyaki Sauce, drain juice from crushed pineapple into small mixing bowl; reserve pineapple. Whisk in soy sauce, brown sugar, garlic and ginger to pineapple juice. Set sauce aside.
  3. Combine ground pork, bread crumbs, egg, reserved crushed pineapple, and 2 tablespoons Teriyaki Sauce in bowl; mix gently with hands until just combined. Form into 24 small meatballs (about 1 rounded tablespoon) and place on prepared baking sheet.
  4. Bake meatballs at 375°F for 15 to 20 minutes until internal temperature reaches 160°F.
  5. Meanwhile, heat remaining Teriyaki Sauce in small saucepan over medium-high. Bring to a boil; reduce heat and simmer for about 5 minutes until slightly reduced and thickened, stirring occasionally.
  6. Remove meatballs from oven and toss gently in reduced Teriyaki Sauce. Place meatballs on serving platter and sprinkle with sesame seeds.

Teriyaki Pork Meatballs

SERVINGS
6
PREP TIME
30
MIN
COOK TIME
20
MIN
TOTAL TIME
50
MIN
DIFFICULTY
Easy
  • 1 (8-oz.) can crushed pineapple in own juice
  • 1/2      cup soy sauce
  • 1/2      cup brown sugar
  • 1      clove garlic, minced
  • 1      teaspoon grated fresh ginger
  • 1      lb.FARMER JOHN® Ground Pork
  • 1      cup Panko bread crumbs
  • 1      egg, beaten
  • 2      teaspoons sesame seeds
  1. Heat oven to 375°F. Line a large baking sheet with aluminum foil. Spray lightly with nonstick cooking spray.
  2. To make Teriyaki Sauce, drain juice from crushed pineapple into small mixing bowl; reserve pineapple. Whisk in soy sauce, brown sugar, garlic and ginger to pineapple juice. Set sauce aside.
  3. Combine ground pork, bread crumbs, egg, reserved crushed pineapple, and 2 tablespoons Teriyaki Sauce in bowl; mix gently with hands until just combined. Form into 24 small meatballs (about 1 rounded tablespoon) and place on prepared baking sheet.
  4. Bake meatballs at 375°F for 15 to 20 minutes until internal temperature reaches 160°F.
  5. Meanwhile, heat remaining Teriyaki Sauce in small saucepan over medium-high. Bring to a boil; reduce heat and simmer for about 5 minutes until slightly reduced and thickened, stirring occasionally.
  6. Remove meatballs from oven and toss gently in reduced Teriyaki Sauce. Place meatballs on serving platter and sprinkle with sesame seeds.