In a large mixing bowl, combine the ground beef, ground pork, Panko bread crumbs, eggs, minced green onions, minced garlic, grated ginger, soy sauce, sesame oil, black pepper, and white pepper.

Mix everything together until fully combined, but avoid overmixing to prevent tough meatballs.

Form the mixture into 1- to 1½-inch meatballs, placing them on a parchment-lined baking sheet as you go.

You should end up with about 20-24 meatballs.

Preheat your oven to 400°F (200°C).

Cook the meatballs in the oven for 15 to 20 minutes, or until they are fully cooked and have a nice golden-brown exterior.

In a small bowl, whisk together ¼ cup of water with the cornstarch until smooth, creating a slurry. Set aside.

In a medium saucepan over medium heat, combine the remaining 1 cup of water, soy sauce, brown sugar, grated ginger, garlic powder, honey, and black pepper.

Stir the ingredients and bring the mixture to a simmer.

Once simmering, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.

Stir in the drained pineapple tidbits and simmer for an additional 1-2 minutes to heat the pineapple and meld the flavors.

Once the meatballs are baked, transfer them to the saucepan with the pineapple teriyaki sauce.

Gently stir to coat the meatballs in the sauce, allowing them to simmer in the sauce for 5 minutes to absorb the flavors.

Serve the Teriyaki Meatballs hot, garnished with additional chopped green onions if desired.

These meatballs are delicious on their own, served over rice, or alongside stir-fried vegetables.