Preheat oven to 400 degrees F. Grease a mini-muffin pan or baking sheet; set aside.
In a large bowl, combine all meatball ingredients. Using a tablespoon of the meat mixture per meatball, form mixture into balls and place into the greased pan. Bake for 15 to 20 minutes, or until browned and cooked through.
In a small saucepan over medium-low heat, combine the soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, and pineapple juice. Whisk together until the sugar has dissolved. In a small bowl, stir together the cornstarch and cold water with a fork, making a slurry. Pour the slurry into the teriyaki sauce; stirring constantly, cook sauce until thickened. (The sauce should be thick enough to coat the back of the spoon.)
Meanwhile, toast the sesame seeds over medium heat in a dry pan for 3 to 5 minutes or until lightly browned, stirring occasionally.
Transfer cooked meatballs into a large bowl. Pour in the teriyaki sauce and toss gently to coat.
To serve, place 4 lettuce leaves onto a plate. Add a couple spoonfuls of rice to each lettuce leaf. Place 2 meatballs into each lettuce cup with rice. Sprinkle each with sesame seeds, a few pineapple tidbits and green onions, followed some droplets of sriracha, if desired.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!