Mix the meatball base
In a large bowl, combine the Pork Mince, Beef Mince, and Breadcrumbs. Mix with clean hands or a spoon until everything is evenly distributed and the mixture starts to feel cohesive and slightly tacky, with no obvious pockets of breadcrumb left behind. Stop once it holds together well; overmixing can make the meatballs firm.
Shape the meatballs
Roll the mixture into evenly sized meatballs, keeping them compact but not squeezed so tightly that they become dense. Aim for walnut-sized balls so they brown nicely and cook through at the same rate. Set them on a plate or tray in a single layer as you go.
Heat the frying pan
Place a large frying pan over medium heat and let it warm for 1 to 2 minutes before adding the meatballs. A properly heated pan helps them brown instead of sticking and steaming.
Cook the meatballs
Add the meatballs to the hot pan and cook, turning them regularly so they color evenly on all sides. Keep them moving gently and cook for about 10 to 12 minutes, until they are well browned on the outside and cooked through in the center. Transfer them to a plate once done.
Warm the teriyaki sauce
In a separate pan, melt the Butter over low to medium heat. Stir in the Teriyaki Sauce and warm it gently for 2 to 3 minutes, stirring until the butter is fully incorporated and the sauce looks slightly glossy. Keep the heat gentle so the sauce doesn't catch or reduce too quickly.
Mix the spicy miso
In a small bowl, stir the Miso together with the Chili Oil (or spicy sauce) until smooth and spreadable. If you want a milder finish, start with less chili oil and add more a little at a time until the heat level tastes right to you.
Coat the meatballs
Return the cooked meatballs to the warm teriyaki sauce and toss them gently until each one is evenly coated and glossy. Let them sit in the sauce for 1 minute so the glaze clings well.
Plate and finish
Serve the teriyaki-coated meatballs hot and spoon the spicy miso sauce over the top or alongside for dipping. Arrange them straight from the pan while the glaze is still shiny and the sauce is warm.
