Ingredients:

  • 1 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sriracha
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 cup pineapple chunks
  • 1 tbsp oil

Instructions:

  1. In a large bowl, combine the ground meat, panko, beaten egg, soy sauce, garlic, ginger, salt, and pepper.
  2. Gently fold the ingredients together with your hands until just combined.
  3. Scoop roughly 1.5 tbsp of mixture and roll into 16 uniform balls (approximately 1 inch in diameter).
  4. Heat 1 tbsp of oil in a skillet over medium-high heat until shimmering.
  5. Add meatballs in a single layer and sear for 2-3 minutes per side until a deep mahogany crust forms; remove and set aside.
  6. In the same skillet, pour in the pineapple juice, soy sauce, brown sugar, rice vinegar, honey, and sriracha.
  7. Bring to a simmer over medium heat for 3-5 minutes until slightly reduced.
  8. Stir in the pineapple chunks and the cornstarch slurry, whisking constantly until the sauce becomes a thick, velvety glaze.
  9. Return the meatballs to the pan and toss gently for 2-3 minutes until fully coated and heated through.