Chicken-Chorizo Albondigas (Meatballs) With Mango Bbq Sauce And Asian Slaw
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
45
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Ketchup2 tbsps
Nectar (agave)3 tsps
Soy Sauce (low-sodium)2 tbsps
Shallot (chopped)2 tbsps
Sriracha2 tbsps
Red Wine Vinegar2 tsps
Dijon Mustard1 tsp
Garlic (chopped)2 cups
Snow Pea (thinly sliced)1 cup
Carrot (shredded)1 cup
Scallions (chopped)1 cup
Cilantro (chopped fresh)1 cup
Roasted Salted Peanuts1 cup
Toasted Sesame Seeds4 tbsps
Extra-Virgin Olive Oil3 tbsps
Honey2 tbsps
Smooth Peanut Butter2 tbsps
Rice Vinegar1 tbsp
Ginger (minced fresh)2 tsps
Toasted Sesame Oil1.5 cups
Sweet Onion (diced)1 tbsp
Thyme (chopped fresh)450 g
Ground Chicken450 g
Chorizo (ground)Directions:
1
Special equipment: a small ice cream scoop 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
2
Simmer 20 minutes, stirring occasionally
3
Remove from the heat and cool 5 minutes
4
Place all the ingredients in a blender and blend until smooth
5
Season to taste with salt
6
For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions
7
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
8
Pour the dressing over the slaw, then stir well and allow to sit while you make the meatballs
9
For the chicken and chorizo meatballs: Preheat the oven to 350 degrees F
10
Place a large nonstick skillet over medium heat and add 2 tablespoons olive oil
11
Once the oil is hot, add the onions, Anaheim chiles, 1/4 teaspoon salt and 1/4 teaspoon pepper
12
Stir to combine and allow to cook, stirring occasionally, 10 minutes
13
Add the garlic and cook, 2 minutes, then pour the mixture into a small bowl to cool slightly and set aside
14
Wipe the pan down with a paper towel and set aside to use again
15
Line a baking sheet with aluminum foil and set aside
16
To a food processor fitted with a steel blade, add the panko, parsley, thyme and onion-garlic mixture
17
Pulse about 5 times and pour into a mixing bowl
18
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
19
Place the wiped-down skillet over medium-high heat and add the remaining 2 tablespoons olive oil
20
Using a small ice cream scoop, make 30 to 34 even-size meatballs
21
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
22
Continue with the remaining meatballs in the same manner
23
Transfer the meatballs to the oven to finish cooking, 15 minutes
24
Spoon some BBQ sauce onto each of 4 plates, then divide the meatballs among them
25
Add the cilantro, peanuts and sesame seeds to the slaw and stir again, then divide among the 4 plates and serve immediately