Chicken Chorizo Albondigas Meatballs With Mango Bbq Sauce And Asian Slaw Recipes

ALBONDIGAS

Steps:

• Put chorizo, beef, pork, onion, panko, tomato paste, oregano, paprika, garlic salt, Aleppo pepper, turmeric, cumin and eggs in a large mixing bowl and knead together with your hands (using gloves is a good idea) until everything is thoroughly combined. Form the mixture into a ball, then cover and refrigerate, 30 minutes.
• Preheat the oven to 350 degrees F.
• Line a half sheet pan or cookie sheet with parchment paper. Working quickly, weigh out 1-ounce portions of the meat. Roll each portion into balls and transfer to the lined sheet pan.
• Roast, about 40 minutes. Toss the meatballs in the Cuban Catsup and serve over fresh greens, if desired.
• Combine the tomatoes, cumin, vinegar, garlic, paprika, Aleppo pepper, turmeric, salt, smoked paprika and 3/4 cup water in a small saucepan, and bring to a slow simmer over medium-low heat. Continue to cook, stirring occasionally, until most of the liquid has reduced and the mixture has thickened, about 10 minutes. Allow to cool for 10 minutes.
• Transfer to a non-reactive container and chill in the refrigerator for about 30 minutes.
• Pour the mixture into a blender and blend on high. With the blender running, drizzle in the oil to form an emulsion.

ASIAN CHICKEN MEATBALL SLIDERS WITH PICKLED CARROT AND DAIKON

Steps:

• For the quick-pickles: In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring to dissolve the sugar. Add the carrot and daikon and stir to combine. Turn off the heat and set aside to cool. Refrigerate, covered, for 2 hours.
• For the sauce: Bring the soy sauce, brown sugar, mirin, vinegar and sambal to a simmer in a small saucepan. Cook for 5 to 7 minutes. Set aside to cool.
• For the meatballs: In a large bowl, combine the chicken, panko, garlic, ginger, soy sauce, sesame oil, egg, scallions and some salt and pepper. Mix well to combine, but don't overwork. Form the mixture into eight 2-inch balls.
• Heat a grill pan over medium-high heat. Drizzle the pan with canola oil. Add the meatballs and cook for about 4 minutes per side, or until cooked though. Baste generously with sauce during the last 3 minutes of cooking.
• To assemble the sliders: Serve the meatballs on the buns, topping each with a tablespoon of the quick-pickles (drained) and some cilantro leaves. Secure with bamboo skewers and serve on a large platter with extra sauce on the side.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

SPICY MANGO BBQ TURKEY MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Put the turkey in a bowl and add the celery, garlic, onion, salt and pepper. Mix well and scoop into golf ball-size meatballs. Place them onto the prepared baking sheet as you go. Bake until cooked through and browned, 15 to 17 minutes.
• Meanwhile make the sauce. Add the mango, barbecue sauce, agave, soy sauce and habanero peppers to a saucepan with 1/2 cup of water and stir. Bring to a simmer and cook for 10 minutes to thicken slightly and enhance the heat of the peppers. Puree with an immersion blender or use a food processor.
• Toss the meatballs with the sauce until well coated. Place on a serving platter and garnish with the sliced green onions.

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 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.