If making meatballs from scratch, make sure to pre cook them using the directions below.

Homemade Pork Meatballs

• If baking, preheat the oven to 400 F. If smoking, set your smoker to 250 F. for indirect heat. Line a baking sheet with foil, and place a wire rack over the top, and set aside. Lightly spray the wire racks with non-stick spray.
• In a large mixing bowl, combine all of the ground pork meatball ingredients and mix well by hand until everything is full combined.
• Roll the meatballs out to be fairly bite-sized, between 1/2-1 inch thick.
• Place the meatballs onto the wire rack. If baking, bake for 15-18 minutes. If smoking, smoke for 60-75 minutes or until they reach an internal temperature of 165 F.

For the Crockpot

• Place the fresh or frozen meatballs into your slow cooker. Pour in the homemade teriyaki BBQ sauce and the pineapple pieces.
• Cover and cook on low for 3–4 hours (or high for 1–2 hours) until the sauce thickens and the meatballs are heated through. Garnish with sesame seeds and green onions before serving.

For Oven Roasting

• Preheat the oven to 400 F. and line a baking sheet with parchment paper or foil.
• Place the meatballs onto the baking sheet, leaving a small space in between. Bake for 15-20 minutes or until they reach an internal temperature of 165 F. You can broil for 1-2 minutes at the end as well (watch closely).

For the Smoker

• Preheat your smoker to 250°F. Place the cooked meatballs and pineapple chunks in a cast iron pan or foil tray. Pour the teriyaki BBQ sauce over the top and toss everything together so it's all coated and combined.
• Smoke for 45–60 minutes, stirring once halfway through, until the sauce is sticky and caramelized. Garnish with sesame seeds and green onions before serving.