In a large bowl, add eggs and quickly whisk to break yolks, the mix in bread crumbs, onion, cilantro, milk, salt, and pepper to the bowl. Add the ground pork and shrimp to bowl and thoroughly mix together (tip: it works best to knead it with your hands).
Using a scoop or a good eye, shape meatball mixture into 1 inch meatballs. Place formed meatballs on the prepared baking sheet.
Bake meatballs for 20-25 minutes or until bottoms begin to brown.
For the Teriyaki Glaze
In a large skillet, add cornstarch, soy sauce, brown sugar, ground ginger, garlic powder, and honey. Bring to a boil over medium high heat, whisking constantly. Let mixture cook for 1-2 minutes or until it can easily coat the back of a spoon.
Putting It All Together
Reduce heat to medium. Add meatballs to skillet with teriyaki sauce and gently toss to coat. Cook meatballs in the sauce for an additioanl 1-2 minutes or until piping hot.
Serve immediately with sesame seed and cilantro for garnish.
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