This simple Blackstone Teriyaki Meatballs recipe is a go-to favorite for weeknight dinners, gatherings, or as a passed appetizer. Ground pork, panko crumbs, crushed pineapple, Togarashi seasoning, and an egg are combined to make tender, flavorful meatballs that take on a sweet-and-sour finish when tossed with Bachan’s Japanese BBQ sauce and a drizzle of sweet and sour. The balance of sweet, savory, and a hint of heat makes these irresistible — you’ll likely want to double the batch.
Blackstone Teriyaki Meatballs
Meatballs are incredibly versatile: they’re economical, easy to portion, and pair well with rice, noodles, or vegetables. This Blackstone version highlights ground pork flavored with Togarashi (or another Asian-inspired seasoning) and crushed pineapple for brightness. The quick glaze of pineapple juice and Bachan’s gives the final dish a glossy, tangy-sweet finish that works equally well as a party appetizer or a main course.
If you don’t have Togarashi, substitute your favorite Asian rub or a blend with chili, citrus, and sesame notes. For a spicier finish, use the spicy variety of Bachan’s or add a touch of Sriracha when serving. These meatballs are simple to scale up for larger crowds and reheat well for meal prep or potlucks.
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Recipe Shopping List
Gather these items before you start. Quantities are listed in the ingredients section below.
- Ground pork
- Crushed pineapple
- Panko bread crumbs
- Milk
- Egg
- Togarashi or another Asian seasoning
- Neutral oil for cooking
- Pineapple juice
- Bachan’s Japanese BBQ Sauce
- Sweet and sour sauce
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How to Make These Meatballs (Overview)
Below is an overview of the method so you can see the workflow. Use the full ingredient list and step-by-step instructions in the recipe card further down for exact amounts and timing.
- Combine: Mix the pork, drained crushed pineapple, panko, milk, egg, and seasoning until evenly combined but not overworked.
- Shape: Form the mixture into small, uniform meatballs (about 1″–1½” diameter) for even cooking.
- Preheat: Heat your Blackstone griddle (or a large skillet) over medium heat until hot.
- Brown: Add oil, arrange meatballs on the griddle, and brown on all sides, turning frequently for an even crust.
- Glaze: Mix pineapple juice with a portion of Bachan’s sauce, pour it over a grouped batch of meatballs, and cover with a dome or lid to steam and finish cooking.
- Finish & Serve: Remove from heat, toss with remaining sauce, drizzle with sweet and sour if desired, and serve as an appetizer with toothpicks or over steamed rice with vegetables.
Try our Swedish Meatballs for another crowd-pleaser
Recipe FAQ
Yes. These meatballs refrigerate well and can be reheated gently before serving. For parties, keep them warm in a slow cooker or crock pot with extra sauce.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a covered oven-safe dish, in a skillet over low heat with a splash of sauce or water, or in the microwave. A slow cooker on low is also convenient for reheating while keeping them moist.
Use a spicy version of the glaze, add Sriracha when serving, or increase the Togarashi or crushed red pepper in the meatball mix. Adjust to taste.
Try Smoked Grape Jelly Meatballs for a different flavor profile
More Meatball Recipes
- 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 prepare and perfect served over rice with steamed vegetables, or passed as a saucy appetizer at your next gathering.
Ingredients
- 1 pound ground pork
- 3 tablespoons crushed pineapple, drained
- ½ cup panko bread crumbs
- 1 tablespoon milk
- 1 egg
- 2 teaspoons Togarashi (or another Asian rub)
- 2 tablespoons neutral oil
- ¼ cup pineapple juice
- 1 cup Bachan’s Japanese BBQ Sauce (divided)
- 1 tablespoon sweet and sour sauce, for drizzling
Instructions
- In a large bowl, combine the ground pork, drained crushed pineapple, panko, milk, egg, and Togarashi. Mix gently until evenly combined. Avoid overworking the meat to keep the meatballs tender.
- Form the mixture into small meatballs about 1″–1½” in diameter for even cooking.
- Preheat your Blackstone griddle or a large skillet over medium heat. Add the oil and spread it across the cooking surface.
- Place the meatballs on the hot griddle, leaving space between them. Brown them on all sides, turning frequently so each side forms a nice crust.
- While they brown, whisk together the pineapple juice and ¼ cup of the Bachan’s sauce. Gather the meatballs together, pour the mixture over them, and immediately cover with a dome or lid to steam and finish cooking. This traps heat and helps the meatballs cook through while absorbing sauce.
- Lift the dome and turn the meatballs to coat them evenly in the sauce. Once cooked through, remove from the griddle. Toss with the remaining Bachan’s and drizzle with sweet and sour sauce if desired.
- Serve hot as an appetizer with toothpicks or as a main dish over steamed rice with vegetables.
Nutrition Information (per serving)
Calories: 615 | Total Fat: 33g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 943mg | Carbohydrates: 44g | Fiber: 1g | Sugar: 29g | Protein: 33g
Nutrition data is an estimate.