Ingredients
1 cup corn bread croutons1-1/4 cups mild picante sauce, divided 5 tablespoons thawed orange juice concentrate, divided 6 tablespoons chopped fresh cilantro leaves, divided 1 large egg, lightly beaten1 teaspoon salt1 pound ground chicken6 ounces fresh chorizo1-1/4 cups orange marmalade1/2 cup jalapeno pepper jelly2/3 cup finely chopped peeled mango2/3 cup pomegranate seeds, divided, optional
Preparation
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 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.
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.
