MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken-Chorizo Meatballs
Categories: Poultry, Dairy, Chilies, Pork, Vegetables
Yield: 6 Servings

2 lg Eggs; lightly beaten
1/2 c Fine dry bread crumbs
1/2 c Fine chopped onion
1/4 c Milk
1/2 ts (ea) salt & black pepper
1 lb Uncooked ground chicken
15 oz Package uncooked chorizo
- sausage
1 c Salsa verde
1 Fresh poblano chile; seeded,
- fine chopped
1/4 c Chicken broth
1 ts Ground cumin
2 cl Garlic; minced

Set oven @ 375ºF/190ºC.

In a large bowl combine eggs, bread crumbs, onion, milk,
salt, and black pepper. Add ground chicken and sausage;
mix well. Shape mixture into 36 meatballs. Place
meatballs in a shallow baking pan. Bake, uncovered, for
25 to 30 minutes or until meatballs are cooked through. *
Drain off fat.

Transfer meatballs to a 3 1/2 or 4 quart slow cooker. For
sauce, in a small bowl stir together 1 cup salsa verde,
poblano pepper, broth, cumin, and garlic. Pour sauce over
meatballs.

Cover and cook on low-heat setting for 3 to 4 hours or on
high-heat setting for 1-1/2 to 2 hours. Serve immediately
or keep warm, covered, on warm setting or low-heat
setting for up to 2 hours. Serve with decorative
toothpicks.

* TIP: The internal color of a meatball is not a reliable
doneness indicator. A chicken or turkey meatball cooked
to 165ºF/73ºC is safe, regardless of color. To measure
the doneness of a meatball, insert an instant-read
thermometer into the center of meatball.

Makes: 36 meatballs

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

MMMMM

... I stayed up all night to see where the sun went. Then it dawned on me.
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