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Drain the tofu and wrap it in a clean kitchen towel or paper towel and squeeze to remove excess water.
In a large mixing bowl, combine the ground meat, pressed tofu, grated ginger, finely chopped shiso leaves, miso (or salt), and white pepper. Mix until all ingredients are well incorporated. Using your hands can help achieve a more even mixture.
Use a small cookie scoop and portion out 16 equal pieces, about 45 grams each. Oil the palms of your hands and roll them into balls. Wrap with shiso and then flatten them so they’re about 1 ½ cm in thickness.
Take one whole shiso leaf and wrap it around each meatball, pressing gently to adhere.
Heat a large skillet over medium heat and add a small amount of oil. Once the oil is hot, add the meatballs with the upper leaf side down, making sure not to overcrowd the pan. Cook the meatballs for about 2-3 minutes. While the meatballs are cooking, whisk the teriyaki sauce ingredients together in a small bowl. Flip the meatballs and cook for another 2 minutes. Once the meatballs have some color, pour in the sauce and cook for an additional 2-3 minutes until the meatballs are cooked through and the sauce is sticky and reduced. The internal temperature should reach 165°F (74°C). Brush the sauce on the side of the meatballs facing up.
Once cooked, transfer the meatballs to a plate. Serve and enjoy!