Since my Al Pastor taco recipe was such a hit, I decided to apply the same flavor concept to some delicious turkey meatballs.
After some experimentation, the ratio below worked best.
- 1 lb ground turkey
- ¼ C plain panko breadcrumbs
- 1 egg
- 1 T achiote paste
- ½ T guajillo chili powder
- ½ T garlic powder
- ½ T oregano
- ½ T ground cumin
- ½ T salt
- ½ T ground black pepper
- ¼ C pineapple vinegar
- 1 ¼ C canned pineapple juice
- 1 jar of your favorite pineapple salsa
- 1 package of King’s Hawaiian Original Hawaiian Sweet Rolls
- Slice pineapple for garnish, if desired
- Heat 2 tablespoons of oil in a large, deep pot or dutch oven with a lid over medium heat
- Combine ground turkey, breadcrumbs, egg, achiote paste, guajillo chili powder, garlic powder, oregano, cumin, salt, ground black pepper, pineapple vinegar, and ¼ cup of the pineapple juice in a large bowl. Mix well to combine.
- Form the mixture into evenly sized meatballs and place in the pot or dutch oven, once the oil is heated to temperature.
- Brown the meatballs on all sides. Use a spoon to flip them around to make sure the entire outside is seared and browned nicely.
- Pour in the remaining 1 cup of pineapple juice as well as the jar of pineapple salsa. Mix gently, so as not to break the meatballs, and bring the whole pot or dutch oven to a slow boil.
- Reduce the heat to low, cover, and let simmer for at least an hour.
- Serve the meatballs on the King’s Hawaiian rolls and top with a slice of pineapple, if desired.