1. In a large bowl, gently mix ground beef, pork, breadcrumbs, egg, minced garlic, salt, and pepper just until combined. Don’t overmix or meatballs will be tough.
2. Roll mixture into 30 uniform meatballs, about 1½ inches in diameter. Place on a plate while you make the marinade.
3. For the marinade, combine crushed pineapple with juice, soy sauce, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes in a large bowl. Mix well.
4. Add raw meatballs to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, up to 2 hours.
5. Remove meatballs from marinade, reserving all the liquid for later. Heat oil in a large skillet over medium-high heat.
6. Brown meatballs on all sides, about 8-10 minutes total. Work in batches if needed—don’t overcrowd the pan.
7. While meatballs brown, pour reserved marinade into a small saucepan. Bring to a boil, then simmer for 5 minutes.
8. Stir cornstarch slurry into the simmering marinade and cook until thickened into a glossy glaze, about 2-3 minutes.
9. Return meatballs to the skillet and pour the thickened glaze over them. Toss to coat and simmer for 2-3 minutes until heated through.
10. Serve over rice as a main dish, or with toothpicks as appetizers. Garnish with green onions and sesame seeds.

Notes:

• Don’t overmix the meatball mixture—gentle handling keeps them tender
• Save all the marinade for the glaze—that’s where the magic happens
• The glaze should coat the back of a spoon when properly thickened
• These reheat beautifully and are often better the next day

Storage Tips:

• Keep covered in the refrigerator for 3-4 days
• Freeze cooked meatballs in sauce for up to 3 months
• Reheat gently to avoid breaking up the meatballs
• Great for meal prep—make a double batch and freeze half