Teriyaki Meatballs

Instructions

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or spray with cooking spray.
2. In a large bowl, combine ground beef, panko, green onions, ginger, garlic powder, and cornstarch and mix until just combined. Roll into about 24 meatballs and place on the prepared baking sheet. Bake for 18 to 20 minutes, or until the meatballs are cooked through and reach 165°F in the center.
3. Meanwhile, in a medium saucepan, combine soy sauce, the juice from the canned pineapple, ½ cup water, garlic, ginger, and brown sugar. Bring to a simmer over medium heat.
4. In a small bowl, whisk together 2 tablespoons of cold water and cornstarch. Slowly whisk into the simmering sauce until your desired thickness is reached. Stir in the pineapple and simmer for 1 minute.
5. Once the meatballs are cooked through, transfer them to the pan with the pineapple sauce. Gently stir to coat and simmer for 1 minute more.
6. Serve over rice, garnished with green onions and sesame seeds.