½tablespoonchili powder (chilli powder in British English) - guajillo
½tablespoongarlic powder
½tablespoondried oregano
½tablespoonground cumin
½tablespoonsalt
½tablespoonground black pepper
¼cuppineapple vinegar
1¼cuppineapple juice - canned
1jarpineapple salsa
1packagerolls - Hawaiian
4slicespineapple - for garnish, if desired
Instructions
Heat a little bit of oil in a deep pot over medium heat.
Combine ground turkey, breadcrumbs, egg, achiote paste, guajillo chilli powder, garlic powder, oregano, cumin, salt, ground black pepper, pineapple vinegar, and ¼ cup of the pineapple juice in a large bowl. Mix thoroughly to combine.
Shape 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 not to break the meatballs, and bring the whole pot or dutch oven to a slow boil.
Decrease the heat, cover, and allow to simmer for at least an hour.
If desired, serve the meatballs on the King’s Hawaiian rolls and top with a slice of pineapple.