- Preheat oven to 375 degrees F. 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 (165 degrees F).** 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.
From the Test Kitchen
The internal color of a meatball is not a reliable doneness indicator. A chicken or turkey meatball cooked to 165 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of meatball.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Chicken-Chorizo Meatballs)
- Per serving:
- 88 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 32 mg chol.,
- 249 mg sodium,
- 2 g carb.,
- 0 g fiber,
- 1 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet