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 colour.” —Jeanne Holt, Mendota Heights, Minnesota

Orange-Glazed Chicken & Chorizo MeatballsTaste of Home
Servings Prep Time Cook Time
3-1/2dozen 25minutes + standing 15minutes
Servings Prep Time
3-1/2dozen 25minutes + standing
Cook Time
Portions: dozen
Portions: dozen
  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 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.
  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.
Recipe Notes

Nutrition Facts
1 meatball: 71 calories, 2g fat (1g saturated fat), 14mg cholesterol, 169mg sodium, 11g carbohydrate (9g sugars, 0 fibre), 3g protein.