Step 1

For the meatballs:

Step 2

Heat oven to 400 F.

Step 3

In a mixing medium bowl, combine the bread and milk,and soak for 15 minutes, until bread is thoroughly saturated. Squeeze the bread in a clean kitchen towel to wring out as much milk as possible, then discard liquid. You should have about 2 cups of wrung bread.

Step 4

In a large mixing bowl, combine bread, chorizo, chicken, oregano, black pepper, garlic powder, onion powder, cumin, cotija, salt and egg. Using your hands, gently mix the ingredients together until just combined — don't overmix, or the meatballs will be tough. Form into 1½-inch sized meatballs (about 2 tablespoons each).

Step 5

Place meatballs on a baking sheet lined with parchment or a silicone baking mat sprayed with nonstick cooking spray. Bake until golden brown, 20 to 25 minutes. A thermometer inserted into the center should read 160 F.

Step 6

For the herbed yogurt:

Step 7

In a bowl, whisk together yogurt, garlic, oregano, sugar, salt and lime juice.

Step 8

To serve:

Step 9

Arrange meatballs on a serving platter, drizzle with yogurt sauce and garnish with fresh cilantro and scallions.