Braised green chorizo meatballs and eggs in a harissa tomato sauce
Cutlets and meatballs
Armenian cuisine
Green chorizo, a variation of the traditional Mexican chorizo, is rather difficult to find in US grocery stores. Fortunately, it is fairly simple to make at home with roasted green chiles, fresh herbs, and spinach as the greening agents for the sausage. (Adjust the heat level of this sausage by using only one serrano chile instead of two.) Make meatballs with this sausage and then braise it with some eggs in a harissa-tomato sauce. Perfect comfort food for dinner! Please note that the 1 egg in the sausage recipe is just here for binding when making meatballs. I typically do not add an egg when making this recipe for other uses like tacos. <br /> <br />The below recipe for the meat mixture makes about 20 meatballs. Since I usually only cook for two, I'll either make half of the recipe, or make a full recipe and freeze the rest to use it for tacos or even enchiladas. You can also easily double the sauce portion of the recipe to make all 20 meatballs. If that is what you do, just be aware that time in the oven will probably be a little longer.
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