This simple Blackstone Teriyaki Meatballs recipe is one of our favorites! Fresh ground pork, panko bread crumbs, Togarashi seasoning, and egg come together to form something much greater than the sum of their parts. Then we top it off with Bachan’s and Sweet and Sour sauce for a sweet and tangy finish that’ll have everyone wanting seconds! This is a recipe that you’ll want to double or triple, and works well as a main dish or as a passed appetizer too.
Blackstone Teriyaki Meatballs
Meatballs are so versatile, and one of the perfect things to make for a big dinner or a simple appetizer. We have a ton of them on the site (linked below), and for good reason. Everyone loves them, they use ground meat which is typically more cost-friendly than other cuts, and you can serve them with just about anything.
This version uses ground pork and some Togarashi seasoning as the stars of the show. That is, until the Bachan’s enters the room. We are obsessed with this stuff, and for good reason. It is amazing, and quickly became one of our most-reached-for condiments.
You can tweak these in a number of different ways to suit your needs. Don’t have Togarashi? Sub in your favorite go-to Asian-inspired rub. Another great option is Jet Tila’s Fiery Sweet Bulgogi Blend from Spiceology.
More Blackstone Recipes here!
Blackstone Teriyaki Meatballs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Ground pork
- Crushed pineapple
- Panko bread crumbs
- Milk
- Egg
- Togarashi
- Oil
- Pineapple juice
- Bachan’s Japanese BBQ Sauce
- Sweet and sour
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How to make Teriyaki Meatballs on the Blackstone
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Mix
Mix together the meatball ingredients until they are well combined, but stop before things get gummy. Form into balls. Put into the fridge.
2
Preheat
Preheat your griddle over medium heat for 10-15 minutes.
3
Cook
Put the oil down on the griddle and then put the meatballs down in the oil.
Brown on all sides, turning frequently.
Mix together the pineapple juice with 1/4 cup of Bachan’s. Group the meatballs together and pour the sauce over the top and then immediately cover with a dome.
4
Sauce
Remove from the griddle and top with the rest of the Bachan’s and drizzle with sweet and sour.
5
Serve
Serve with toothpicks for an appetizer or with steamed rice and vegetables for a main dish.
Try our Swedish Meatballs too!
Teriyaki Meatballs FAQ
Can this dish be made in advance?
Yes! This recipe is very convenient to make ahead of time and then reheat before serving. It is perfect to take to a party in a crock pot too, and is such a nice change-up from the typical meatballs you’ll find at these types of events!
What’s the best way to store and reheat leftovers?
Keep the leftover teriyaki meatballs in an airtight container in the fridge for 3-4 days, max. Reheat in the oven in a covered dish with the extra sauce, in the microwave, or in a pan on the stove over low to medium-low heat. A slow cooker is also a good option for reheating.
How can you spice these up a bit?
Want to add a little kick? Use the spicy version of Bachan’s sauce, or add some Sriracha drizzled over the top along with the sweet and sour. You can also mix in some red pepper flakes or extra Togarashi to the meatball mixture itself.
Try Smoked Grape Jelly Meatballs!
More great meatball recipes to love!
- Smoked Italian Meatballs
- Mini Meatballs with Fresh Herb Marinara
- Easy Homemade Spaghetti and Meatballs
- Italian Meatballs with Creamed Spinach
- French Onion Stuffed Meatballs
Blackstone Teriyaki Meatballs
These tender meatballs are easy to make and perfect for a quick dinner over rice with some vegetables!
Ingredients
- 1 pound ground pork
- 3 tablespoons crushed pineapple
- 1/2 cup panko bread crumbs
- 1 tablespoon milk
- 1 egg
- 2 teaspoons Togarashi (or another good Asian rub)
- 2 tablespoons oil
- 1/4 cup pineapple juice
- 1 cup Bachan's Japanese BBQ Sauce
- 1 tablespoon sweet and sour
Instructions
- Mix together the ground pork, drained crushed pineapple, panko, milk, egg, and Togarashi in a bowl until they are well combined.
- Form into small 1"-1 1/2" meatballs.
- Preheat your griddle over medium heat.
- Lay down the oil on the griddle and put the meatballs on.
- Brown on all sides, turning frequently.
- Mix together the pineapple juice with 1/4 cup of your Bachan's. Gather the meatballs all together on the griddle in a bunch, pour this mixture over the top, and immediately cover with a large dome.
- Using the dome, move the meatballs around a bit on the griddle so they get coated with the sauce. This will also assure that your meatballs are fully cooked.
- Remove from the griddle and serve over steamed rice with the extra Bachan's and Sweet and Sour drizzled over the top.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 615Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 153mgSodium: 943mgCarbohydrates: 44gFiber: 1gSugar: 29gProtein: 33g
Nutrition data provided here is only an estimate.