Al Pastor Turkey Meatball Sliders (One-Pot Recipe)
These Al Pastor turkey meatball sliders are a major hit at home and i know it will be too at your house! Check out the very easy recipe here.
Equipment
Large deep pot or Dutch oven (5-quart or larger)
Large mixing bowl
Instant-read thermometer
Wooden spoon or silicone spatula
Medium cookie scoop (for even meatball sizing)
Ingredients
- 1-2 tablespoons neutral oil - vegetable or canola, for browning
1 pound ground turkey - 450g
¼ cup Panko breadcrumbs - 15g
1 medium egg- 1 tablespoon achiote paste
- ½ tablespoon guajillo chilli powder
½ tablespoon garlic powder
½ tablespoon dried oregano
½ tablespoon cumin
1 ½ teaspoons salt
½ teaspoon ground black pepper - adjust to taste- ¼ cup pineapple vinegar - 60ml
- 1 ¼ cups pineapple juice - 300ml, canned
- 1 jar pineapple salsa - 16 oz / 454g
- 8 pieces Hawaiian rolls - one 12-pack works, with extras for the table
4 slices pineapple - for garnish, if desired
Instructions
- Heat 1-2 tablespoons of neutral oil in a large deep pot or Dutch oven over medium-high heat until the oil shimmers.1-2 tablespoons neutral oil
- 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.1 pound ground turkey, 1/4 cup Panko breadcrumbs, 1 medium egg, 1 tablespoon achiote paste, 1/2 tablespoon guajillo chilli powder, 1/2 tablespoon garlic powder, 1/2 tablespoon dried oregano, 1/2 tablespoon cumin, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1/4 cup pineapple vinegar, 1 1/4 cups pineapple juice
- Using a medium cookie scoop or your hands, shape the mixture into 8 evenly sized meatballs (roughly 2 oz / 57g each). Carefully place them in the pot once the oil is shimmering and hot.
- 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 to a slow boil.1 1/4 cups pineapple juice, 1 jar pineapple salsa
- Decrease the heat to low, cover, and simmer for 45-60 minutes, stirring gently once or twice. The meatballs must reach an internal temperature of 165°F / 74°C — check with an instant-read thermometer before serving.
- Place each meatball on a Hawaiian roll, spoon some of the pineapple salsa sauce over the top, and finish with a slice of pineapple if desired. Serve immediately.8 pieces Hawaiian rolls, 4 slices pineapple
Notes
Storage: Refrigerate meatballs in their sauce in a sealed container for up to 3 days. Store rolls separately and assemble just before serving to prevent sogginess.
Freezer-friendly: Cool meatballs completely in sauce, transfer to a zip-lock bag or airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Brown the meatballs and simmer in sauce up to a day ahead. Reheat gently on the stovetop over low heat with the lid on, adding a splash of pineapple juice if the sauce has thickened.
Substitution: Ground chicken works as a 1:1 swap for turkey — use a blend with thigh meat rather than breast-only to retain moisture.
Pro tip: Let the oil get fully hot before adding meatballs. A properly heated pan sears the outside quickly, preventing sticking and keeping the meatballs intact when you turn them.
Nutrition
Serving: 1servingCalories: 128kcalCarbohydrates: 9gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 52mgSodium: 492mgPotassium: 272mgFiber: 1gSugar: 5gVitamin A: 302IUVitamin C: 5mgCalcium: 24mgIron: 1mg
How did this recipe turn out for you?Rate this Recipe !
