Chicken Chorizo Meatballs Recipes

ORANGE-GLAZED CHICKEN & CHORIZO MEATBALLS

Steps:

• 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.

CHICKEN CHORIZO MEATBALLS

Steps:

• Preheat oven to 375 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
• In a large bowl, mix together the ground chicken, chorizo, egg, salsa verde, salt, and breadcrumbs until just combined (mixture will be sticky.)
• Using a tablespoon sized cookie scoop, form the meatballs.
• Warm the oil in a large nonstick skillet over medium-high heat. Add meatballs in batches, if necessary, and cook for about 2 minutes per side until they form a nice crust.
• Transfer to the prepared baking sheet. Place in the oven and bake for 15 minutes.
• Divide meatballs among corn tortillas and sprinkle with Cotija cheese and cilantro.

CHICKEN-CHORIZO ALBONDIGAS (MEATBALLS) WITH MANGO BBQ SAUCE AND ASIAN SLAW

Steps:

• For the spicy mango BBQ sauce: Place the ketchup, mango, agave, soy sauce, shallots, Sriracha, vinegar, mustard and garlic in a saucepan and bring to a simmer over medium-low heat. Simmer 20 minutes, stirring occasionally. Remove from the heat and cool 5 minutes. Place all the ingredients in a blender and blend until smooth. Season to taste with salt.
• For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
• For the dressing: In a blender, combine the olive oil, honey, peanut butter, vinegar, ginger, soy sauce, sesame oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs.
• For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F. Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil. Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and allow to cook, stirring occasionally, 10 minutes. Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside. Wipe the pan down with a paper towel and set aside to use again.
• Line a baking sheet with aluminum foil and set aside. To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture. Pulse about 5 times and pour into a mixing bowl. To the same bowl, add the ground chicken, chorizo, eggs, 3 tablespoons water, 3/4 teaspoon salt and 1/2 teaspoon pepper, and with clean hands, combine well.
• Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Using a small ice cream scoop, make 30 to 34 even-size meatballs. Place about 8 meatballs in the hot oil and brown them all over, about 1 minute per side, then transfer them to the lined baking sheet. Continue with the remaining meatballs in the same manner. Transfer the meatballs to the oven to finish cooking, 15 minutes.
• Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them. Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately.

GROUND CHICKEN CHORIZO ITALIAN MEATBALLS

Steps:

• In a large mixing bowl, combine the chicken, chorizo, salt, pepper, salt, pepper, garlic granules, onion powder, smoked paprika, red chili flakes, Italian seasoning, nutritional yeast seasoning, eggs, parsley and bread crumbs. Work all the ingredients together very well with your hands. Blend and mix well to incorporate everything.
• Roll into about 15 equal sized meatballs. Put on parchment paper covered cookie sheet.
• Heat a large skillet (12"+) on medium high. Add the olive oil. Place about half of the meatballs in and turn and brown.
• Remove with tongs to cookie sheet. Repeat with the remaining meatballs.
• Add the marinara sauce to the skillet and all the browned meatballs. Cover and simmer cook on low about an hour. Before serving add the fresh basil to the sauce and blend.

BBQ CHORIZO MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a large glass baking dish with cooking spray.
• Mix ground beef, chorizo, Parmesan cheese, bread crumbs, egg, and garlic together until well combined.
• Form mixture into about 36 meatballs. Place meatballs in rows the prepared baking dish. Drizzle barbecue sauce over each meatball until a small puddle forms at the base.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the centers reads at least 160 degrees F (71 degrees C), 18 to 22 minutes.

SPICY CHORIZO MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the paprika, granulated garlic, salt, onion powder, cumin, black pepper and cayenne in a small mixing bowl. Place the pork in a large mixing bowl and stir in the spice mix to incorporate completely.
• Form the pork mixture into 2-ounce balls. Place onto a baking sheet and into the oven, roasting for 10 to 15 minutes.
• Arrange on a serving dish and serve immediately garnished with the parsley.