ORANGE CHICKEN MEATBALLS RECIPES

Steps:

• Chicken Meatballs: 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. In a large bowl, gently stir together (I prefer to get in there with my hands) chicken, parsley, garlic, red onion, and red pepper. Set aside. 3. In a small bowl, whisk together evoo, white wine, egg yolks, and matzo meal. Add evoo mixture into chicken mixture and gently mix together. Do not compress the mix or meatballs will be tough. Season with salt and pepper. I recommend testing the seasoning by cooking a small piece of meat and tasting it. 4. Using moist hands or an ice cream scoop, scoop about 2 tablespoons of mixture and roll into a ball before placing onto prepared pan. Repeat with the rest of meat to make about 20 meatballs. 5. Heat another large baking sheet in preheated oven until very hot. Add several tablespoons of evoo to hot pan and transfer meatballs. Sear meatballs in oven, occasionally shaking the pan to rotate the meatballs (if need okay to flip with a spatula), until browned, about 10 minutes. Sicilian Orange Scented Tomato Sauce: 1. Heat several tablespoons of evoo in a large saucepan over medium heat. Add black pepper and toast in oil for 30 seconds until fragrant. 2. Add onions and carrots and sweat until translucent. Add garlic, oregano, thyme, orange zest, vinegar, and sugar and stir to combine. Continue cooking for several minutes until very fragrant and vinegar has cooked off.  3. Add tomato puree and season to taste with salt and pepper.  4. Add meatballs and simmer for 15 minutes. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

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.