Homemade teriyaki meatballs. In a large bowl, add 1 pound ground beef, 1 pound ground pork, 1/4 cup shredded Parmesan cheese, 1/2 cup bread crumbs, 1/3 cup milk, 1 egg, 3/4 tsp onion powder, 1/2 tsp garlic powder, 1 tsp Italian seasoning, and salt/pepper to taste. Mix all your ingredients. Once mixed, make into balls. You should end up with 24-26 meatballs. Place on a baking sheet and bake at 400 for 18-20 minutes. While the meatballs cool, make your teriyaki sauce. In a medium saucepan, add 1 cup pineapple juice (juice from the can), 1 cup soy sauce, 1 cup brown sugar, 1 tbsp minced garlic, 1 tbsp Worcestershire sauce, 1/2 tsp onion powder, and 1/2 tsp ground ginger. Mix and allow to boil for 5 minutes. Remove from heat and allow to cool. Once cooled, assemble your freezer bags. In either a gallon sized ziplock bag or a vacuum sealed bag, add 24 ounces of meatballs, 1 1/2 cups teriyaki sauce, and 1 can pineapple chunks. Seal bags and freeze. Place remaining meatballs on a baking sheet to flash freeze. Store for later use. Once you’re ready to eat the teriyaki meatballs, remove from freezer and allow to thaw in the fridge overnight. Once thawed, place in crockpot. Cook on low for 6-7 hours or high for 2-3 hours. Once warm, serve over rice and enjoy!
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