In a large mixing bowl, combine the pork, veal, chicken, eggs, breadcrumbs, shallots, buttermilk, salt and pepper. Let the meatball mixture sit in the fridge for 15 minutes.
Roll the meat mixture into small golf ball shapes and pan fry gently on medium in a very large skillet, roll them to lightly brown the outside and tip away all the oil.
Add the pineapple juice, vinegar, rice wine or sake, brown sugar, soy sauce, ketchup and chile flakes. Let the sauce reduce to a glaze around the meatballs, simmering for about 15 minutes.