Island Teriyaki Meatballs

Turn these tangy meatballs into a dozen tropical sliders by rolling the meat mixture into patties. Serve topped with more red onion and pineapple on a toasted Hawaiian sweet roll or slider bun.


  • 1 can (8 oz.) crushed pineapple, drained
  • 1⁄4 cup finely chopped red onion
  • Sprinkle of sesame seeds (if desired)
  • 1 pound pork or chicken
  • 1 cup fresh breadcrumbs
  • 1⁄4 cup Soy Vay® Island Teriyaki Marinade & Sauce


  • Preheat the oven to 400ºF.
  • In a large bowl, combine the pork, breadcrumbs, onions, half of the pineapple and Soy Vay® Island Teriyaki Marinade & Sauce. Mix well.
  • Form the mixture into meatballs about 1-inch thick and place on a sheet pan fitted with a rack.
  • Chill covered for 1 hour.
  • Cook the meatballs for 20 to 25 minutes, turning once basting with more Soy Vay® Island Teriyaki Marinade & Sauce.