Experience the vibrant fusion of citrus and spice with these Orange-Glazed Chicken & Chorizo Meatballs. Juicy ground chicken combines with flavorful fresh chorizo and a sweet-and-spicy glaze, making every bite a delightful balance of tangy, savory, and sweet.
This dish is perfect for entertaining or simple family dinners, offering a crowd-pleasing appetizer or main course with bright orange marmalade and a hint of jalapeño heat in the glaze.
- Combines lean chicken with spicy chorizo for a rich, juicy texture.
- The zesty orange glaze adds a unique sweet and tangy flavor contrast.
- Easy to prepare and perfect for parties or weeknight meals.
Ingredients
- Corn Bread Croutons: Crushed into fine crumbs to bind the meatballs and add subtle texture.
- Mild Picante Sauce: Divided use for moisture and gentle spiciness throughout the meat mixture and glaze.
- Orange Juice Concentrate: Adds a natural sweet citrus flavor perfectly complementing the glaze and meatballs.
- Fresh Cilantro Leaves: Chopped and split to infuse fresh herbaceous notes in meatballs and sauce.
- Large Egg: Lightly beaten to help hold the mixture together creating tender, cohesive meatballs.
- Salt: Enhances all flavors and balances the sweetness in the glaze and meat mixture.
- Ground Chicken: Lean protein base delivering juicy texture and mild flavor for the meatballs.
- Fresh Chorizo: Adds smoky, mildly spicy depth and richness to the meatballs.
- Orange Marmalade: Forms the sweet, citrusy foundation of the glaze coating the meatballs.
- Jalapeño Pepper Jelly: Introduces subtle heat and sweetness to the shiny glaze.
- Finely Chopped Peeled Mango: Provides fresh, tropical fruity brightness and texture in the sauce.
- Pomegranate Seeds (Optional): Adds a pop of tart sweetness and vibrant color as garnish.
Instructions
- Preheat and Prepare Crouton Mixture
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Preheat your oven to 375°F (190°C). Crush the corn bread croutons into fine crumbs to create a binding base for the meatballs. Combine the crumbs with half a cup of mild picante sauce and one tablespoon of thawed orange juice concentrate. Let this mixture stand for 10 minutes so the croutons absorb the moisture and flavors, ensuring juicy, flavorful meatballs.
- Mix Meatball Ingredients Thoroughly
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Stir in two tablespoons of chopped fresh cilantro, one lightly beaten egg, and one teaspoon of salt to the soaked crouton mixture. Crumble in the ground chicken and fresh chorizo, mixing gently but thoroughly to combine all ingredients evenly without overworking the mixture, which keeps the meatballs tender.
- Shape and Bake Meatballs
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With wet hands to prevent sticking, shape the mixture into one-inch meatballs. Arrange them spaced evenly on a greased rack set inside a 15×10-inch baking pan for even cooking and airflow. Bake for 15-20 minutes until an internal thermometer reads 165°F, indicating juiciness and safe doneness while maintaining tenderness.
- Prepare the Orange-Chili Glaze
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While the meatballs bake, combine orange marmalade, jalapeño pepper jelly, remaining picante sauce, and the last of the orange juice concentrate in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, allowing the flavors to meld and thicken the glaze.
- Finish the Sauce with Fresh Fruit and Herbs
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Stir finely chopped peeled mango, one tablespoon of remaining cilantro, and, if desired, a third of a cup of pomegranate seeds into the simmered glaze. This adds a fresh fruity brightness and a visually appealing burst of color, balancing the sweet and spicy elements.
- Glaze and Serve Meatballs
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Pour the warm orange-chili glaze over the baked meatballs, ensuring each is well coated for maximum flavor. Garnish with the remaining chopped cilantro and additional pomegranate seeds if desired. Serve immediately to enjoy optimal texture and vibrant flavors.
- Using fresh chorizo adds authentic smoky spice, but substitute with other sausages if unavailable.
- Wetting your hands before shaping prevents sticking and helps form smooth meatballs.
- Baking on a rack allows heat circulation, ensuring even cooking without soggy bottoms.
Storage Tips
Store leftover meatballs and glaze separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, then toss in the glaze just before serving to maintain texture and flavor.
Serving Suggestions
Serve these meatballs as an appetizer with toothpicks or over a bed of rice or quinoa for a satisfying main dish. Pair with a fresh green salad or roasted vegetables to round out the meal.
- Balance the glaze heat by adjusting jalapeño jelly quantity to your preferred spice level.
- Fresh cilantro adds brightness; adding during cooking can mellow the flavor, so add some fresh at the end for punch.
- Using a thermometer ensures perfectly cooked, juicy meatballs every time.
FAQs
- Can I use store-bought breadcrumbs instead of corn bread croutons?
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Yes, plain or seasoned breadcrumbs can substitute but may slightly alter the flavor and texture.
- Is fresh chorizo necessary?
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Fresh chorizo provides authentic flavor, but you can use dried or other spicy sausages if fresh is unavailable.
- Can I make the meatballs vegan or vegetarian?
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This recipe relies on chicken and chorizo, but a plant-based meat substitute and vegan glaze alternatives could work with adjustments.
- How spicy is the final dish?
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The spice level is mild to moderate, thanks to the mild picante sauce and jalapeño jelly, but you can adjust for more heat.
- Can these meatballs be frozen?
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Yes, freeze cooked meatballs without glaze in airtight containers for up to 2 months, thaw before reheating and glazing.
- What is the best way to serve these at a party?
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Serve warm with cocktail picks and extra glaze for dipping; they are great finger-food appetizers.
Orange-Glazed Chicken Chorizo Meatballs
Equipment
- 1 oven preheated to 375°F
- 1 Baking Pan 15x10 inches with greased rack
- 1 small saucepan
Ingredients
- 1 cup corn bread croutons crushed into fine crumbs
- 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
- Preheat the oven to 375°F and prepare a 15x10-inch baking pan with a greased rack.
- Crush corn bread croutons into fine crumbs and combine with 1/2 cup picante sauce and 1 tablespoon orange juice concentrate. Let stand for 10 minutes.
- Stir in 2 tablespoons chopped cilantro, beaten egg, and salt.
- Crumble ground chicken and fresh chorizo into the crouton mixture and mix lightly but thoroughly.
- With wet hands, shape the mixture into 1-inch meatballs and place them on the greased rack in the baking pan.
- Bake meatballs until an internal thermometer reads 165°F, about 15 to 20 minutes.
- Meanwhile, in a small saucepan over medium heat, combine orange marmalade, jalapeno pepper jelly, remaining 3/4 cup picante sauce, and remaining 4 tablespoons orange juice concentrate.
- Bring the sauce to a boil, then reduce heat and simmer for 5 minutes.
- Stir in chopped mango, 1 tablespoon chopped cilantro, and 1/3 cup pomegranate seeds if desired.
- Pour the sauce over the baked meatballs and garnish with remaining cilantro and pomegranate seeds if desired before serving.
Notes
- Use wet hands to prevent sticking when shaping meatballs.
- Optional pomegranate seeds add a fresh, tart contrast.
- Store leftovers refrigerated for up to 3 days.
- Reheat gently to preserve glaze texture.
