Orange-Glazed Chicken & Chorizo Meatballs

• 1 cup corn bread croutons
• 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

1. Preheat oven to 375u0b0. Crush croutons into fine crumbs. Add 1/2 cup picante sauce and 1 tablespoon orange juice concentrate; let stand 10 minutes.
2. 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 165u0b0, 15-20 minutes.
3. 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.

corn bread croutons, picante sauce, orange juice concentrate, fresh cilantro, egg, salt, chicken, fresh chorizo, orange marmalade, jalapeno pepper, peeled mango, pomegranate seeds

Taken from www.tasteofhome.com/recipes/orange-glazed-chicken-chorizo-meatballs/ (may not work)