Orange-Glazed Chicken & Chorizo Meatballs

Name: Orange-Glazed Chicken & Chorizo Meatballs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: about 3-1/2 dozen
Cuisine: North America, Mexican
Ingredients: 1 cup corn bread croutons; 1-1/4 cups mild picante sauce, divided; 5 tablespoons thawed orange juice concentrate, divided; 6 tablespoons chopped fresh cilantro leaves, divided; 1 large egg, lightly beaten; 1 teaspoon salt; 1 pound ground chicken; 6 ounces fresh chorizo; 1-1/4 cups orange marmalade; 1/2 cup jalapeno pepper jelly; 2/3 cup finely chopped peeled mango; 2/3 cup pomegranate seeds, divided, optional

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 25 min. + standing Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Jeanne Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 21, 2023

These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota

TEST KITCHEN APPROVED

Orange-Glazed Chicken & Chorizo Meatballs

Contest Winner

3 Reviews Add your review

Yield:about 3-1/2 dozen

Prep:25 min

Cook:15 min

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Ingredients

1 cup corn bread croutons
1-1/4 cups mild picante sauce, divided
5 tablespoons thawed orange juice concentrate, divided
6 tablespoons chopped fresh cilantro leaves, divided
1 large egg, lightly beaten
1 teaspoon salt
1 pound ground chicken
6 ounces fresh chorizo
1-1/4 cups orange marmalade
1/2 cup jalapeno pepper jelly
2/3 cup finely chopped peeled mango
2/3 cup pomegranate seeds, divided, optional

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Directions

1
Preheat oven to 375°. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes.

2
Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place on a greased rack in a 15x10-in. baking pan. Bake until a thermometer reads 165°, 15-20 minutes.
3
Meanwhile, in a small saucepan over medium heat, stir together marmalade, pepper jelly, remaining picante sauce and remaining orange juice concentrate. Bring to a boil. Reduce heat; simmer 5 minutes. Stir in mango, 1 tablespoon cilantro and, if desired, 1/3 cup pomegranate seeds. Pour sauce over meatballs. Serve with remaining cilantro and, if desired, pomegranate seeds.