Cooking Time

• 30–35 minutes

Servings

• 3–4 servings

Ingredients

For the meatballs:

• Ground meat (chicken, pork, or mixed) — 500 g
• Garlic — 2–3 cloves (minced)
• Fresh ginger — 1 tbsp (grated)
• Green onions — 2–3 stalks (chopped)
• Soy sauce — 2 tbsp
• Pineapple — 3–4 tbsp (crushed)
• Black pepper — to taste
• Milk — 3–4 tbsp
• Panko breadcrumbs — ½ cup

For the sauce:

• Teriyaki Classic — ½ cup
• Cornstarch — 1 tbsp
• Water — 2 tbsp

For serving:

• Sesame seeds — 1–2 tbsp

Instructions

1. Prepare the baking tray
   Grease a baking dish or tray with oil and preheat the oven to 180°C (350°F).
2. Soak the breadcrumbs
   In a small bowl, combine milk and panko breadcrumbs. Let sit for 5 minutes.
3. Mix the meatball mixture
   In a large bowl, combine ground meat, garlic, ginger, green onions, soy sauce, crushed pineapple, pepper, and soaked breadcrumbs.
4. Shape the meatballs
   Mix thoroughly by hand, then form into balls (about 2–3 tablespoons of mixture per meatball).
5. Bake
   Place the meatballs on the prepared tray and bake for 12–17 minutes, or until fully cooked.
6. Prepare the sauce
   In a small bowl, whisk together cornstarch and water. Add the mixture to the teriyaki classic and cook over medium heat until thickened to a syrup-like consistency (about 5 minutes).
7. Finish the dish
   Transfer the cooked meatballs to a large bowl, pour over the sauce, and toss to coat evenly.
8. Serve
   Sprinkle with sesame seeds before serving.