Glazed Chorizo Meatballs
Juicy meatballs coated in a smoky-sweet chipotle orange glaze—easy to make, full of flavor, and sure to impress at any gathering.
Ingredients
Meatballs
- 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
Chipotle Orange Glaze
- 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
Garnish
- Cilantro, finely chopped
Instructions
- 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!