Name: Glazed Chorizo Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 bread slices; 2/3 cup chicken broth (low sodium ); 1 lb Mexican pork chorizo; 1/2 lb ground pork; 1/2 white onion (finely diced ); 1/4 bunch cilantro (finely chopped ); 1 tsp ground garlic; 1/2 tsp ground cumin; 1 1/2 tsp dried Mexican oregano; 2 eggs; To liking salt and black pepper; 3/4 cup orange juice (freshly squeezed ); 1 tsp ground chipotle; 3 tbsp golden sugar (or sugar alternative); 1/4 cup apple cider vinegar; To taste salt; Cilantro (finely chopped)

Meatballs: Remove and discard the crust from the bread. Dice into small squares and transfer into a bowl. Pour in the broth. Soak for 5 minutes.
Preheat the oven to 350°F degrees.
In a separate bowl combine the chorizo (out of its casing and broken apart), ground pork, onion, cilantro, garlic, cumin, oregano, soaked bread, eggs, salt and pepper. First, mix with a spatula. Then; by hand, to make sure everything is well combined. Do not over mix.
Use a small trigger release scoop to portion the meat out, or eye ball it. Roll into small bite size meatballs and place over a sheet-pan lined with parchment paper. Bake for 15-20 minutes or until the meatballs reach a safe internal temperature of 160°F. But, right before they are done, turn on broiler on high. Allow them to brown and fully cook.
For the glaze: in a saucepan combine the orange juice, chipotle, sugar, and vinegar. Bring to a gentle simmer and cook for 15-25 minutes or until it reduces down to a glaze consistency. Stir in the salt and set aside to slightly cool.
In a bowl, toss together the meatballs and glaze until fully coated. Plate, insert a few toothpick and sprinkle chopped cilantro as garnish. Serve warm and enjoy!

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Glazed Chorizo Meatballs