Italian and Mexican Meatballs with Sauce

Mexican Meatballs:

Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. In a very large bowl combine 2 eggs, lightly beaten; 1/2 cup fine dry bread crumbs; 1/3 cup chopped fresh cilantro; 4 cloves garlic, minced; 2 teaspoons dried oregano; 1-1/2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon ground cumin; mix well. Stir in 2 pounds lean ground turkey and 8 ounces cooked smoked chorizo sausage, finely chopped or uncooked chorizo sausage, to combine. With damp hands form into 24 to 30, 1-3/4- to 2-inch meatballs (about 3 to 4 tablespoons mixture each). Combine 2 tablespoons olive oil and 1/2 teaspoon chili powder; brush atop meatballs. Bake meatballs 22 to 25 minutes or until cooked through (165 degrees F on an instant read thermometer). With a slotted spoon, remove meatballs to a large serving bowl; gently toss with sauce (see recipe below). Top with fresh cilantro leaves, if desired. Makes 12 to 15 meatballs.