Combine pork, bread crumbs, scallions, cilantro, soy sauce, ginger, garlic and eggs. Form into 96 meatballs. Simmer teriyaki glaze and stock in a large rondo. Drop meatballs into glaze mixture and simmer, covered, 10 minutes or until cooked through. Keep warm. Serve 4 meatballs per serving in 1/4 cup simmering sauce.