Name: Orange-Glazed Chicken & Chorizo Meatballs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 servings
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

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

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

Instructions

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.