Chicken-Chorizo Albondigas (Meatballs) with Mango BBQ Sauce and Asian Slaw

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  • Level: Intermediate
  • Total: 2 hr 15 min
  • Active: 1 hr 45 min
  • Yield: 4 servings
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Spicy Mango BBQ Sauce:

1 cup ketchup

1 cup fresh or frozen diced mango

2 tablespoons agave nectar

2 tablespoons soy sauce

2 tablespoons chopped shallots

2 tablespoons Sriracha

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 garlic clove, minced

Kosher salt

Asian Slaw:

3 cups thinly sliced purple cabbage

2 cups thinly sliced snow peas

2 cups thinly sliced red bell pepper

1 cup shredded carrot

1/2 cup chopped scallions

1/2 cup chopped fresh cilantro

1/2 cup roasted salted peanuts

1/4 cup toasted sesame seeds


1/2 cup extra-virgin olive oil

3 tablespoons honey

2 tablespoons smooth peanut butter

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger

3 teaspoons low-sodium soy sauce

2 teaspoons toasted sesame oil

Kosher salt and ground pepper

Chicken and Chorizo Meatballs:

4 tablespoons extra-virgin olive oil

1 1/2 cups diced sweet onion

1/2 cup diced Anaheim chile

Kosher salt and ground pepper

1 teaspoon chopped garlic

1 cup panko breadcrumbs

1/2 cup chopped flat-leaf parsley

1 tablespoon chopped fresh thyme

1 pound ground chicken

1/2 pound ground chorizo

2 eggs, beaten


Special equipment:
a small ice cream scoop
  1. 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.
  2. For the Asian slaw: In a large bowl combine the cabbage, snow peas, red peppers, carrots and scallions.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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