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Orange-Glazed Chicken & Chorizo Meatballs

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
  • Total Time
    Prep: 25 min. + standing Bake: 15 min.
  • Makes
    about 3-1/2 dozen

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

Directions

  • 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.
  • Stir in 2 tablespoons cilantro, egg and salt. Crumble chicken and chorizo into crouton mixture; mix well. 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.
  • 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.
Nutrition Facts
1 meatball: 71 calories, 2g fat (1g saturated fat), 14mg cholesterol, 169mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 3g protein.

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