Prep 20m Cook 4h 30m Additional 2h Ready In 6h 50m
Servings 4 servings Calories 370.9

I’m a fan of potstickers and this pork meatball mixture makes me think of the potsticker filling. I used a small slow cooker, so you may need to adjust the liquid ingredients if yours is larger. Serve over coconut rice (I used “Easy Coconut Jasmine Rice” from Allrecipes).

Recipe Ingredients

  • 1 fresh pineapple
  • 1 pound ground pork
  • ½ cup panko bread crumbs
  • 1 large egg
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • ½ cup water
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon cornstarch
  • 2 tablespoons chopped green onion, or more to taste
  • 1 teaspoon sesame seeds, or to taste

Cooking Directions

  1. 1 Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
  2. 2 Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
  3. 3 Roll pork mixture into 12 to 16 balls and place into the slow cooker.
  4. 4 Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
  5. 5 Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
  6. 6 Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.

Nutrition Facts

  • Calories 370.9
  • Carbohydrate 29.4 g
  • Cholesterol 120.1 mg
  • Fat 18.5 g
  • Fiber 2 g
  • Protein 25.4 g
  • Saturated Fat 6.6 g
  • Sodium 1112.3 mg
  • Sugar 13.9 g
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