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Braised Green Chorizo ​​Meatballs and Eggs in Harissa Tomato Sauce » Simple and Healthy Recipe! ✅

Green chorizo, a variation on the traditional Mexican chorizo, is quite difficult to find in grocery stores in the United States. Fortunately, it’s pretty simple to make at home with roasted green chilies, fresh herbs, and spinach as the green sausage agents. (Adjust the heat level of this sausage by using just one serrano pepper instead of two.) Make meatballs out of this sausage and then brown them with some eggs in a harissa tomato sauce. Perfect comfort food for dinner! Please note that 1 egg in the sausage recipe is only here to bind when making meatballs. I don’t usually add eggs when making this recipe for other uses like tacos.

The following recipe for the meat mixture makes about 20 meatballs. Since I usually only cook for two, I make half the recipe or make a full one and freeze the rest to use in tacos or even enchiladas. You can also easily double the sauce portion of the recipe to make all 20 meatballs. If that’s what you do, keep in mind that the time in the oven will probably be a bit longer. —Jenny Huang | hello my bun

  • For the fresh green chorizo:
  • 1/4 pound ground beef

  • 1/4 pound ground pork

  • 1/3 cup coriander, coarsely chopped

  • 1/3 cup parsley, coarsely chopped

  • 2 bay leaves

  • 2 teaspoons cumin seeds

  • 1 1/2 teaspoons coriander seeds

  • 3/4 teaspoon whole black peppercorns

  • 2 teaspoons dried Mexican oregano

  • 1 medium poblano pepper

  • 1 or 2 serrano peppers

  • 5 large garlic cloves, unpeeled

  • 1 cup packed fresh spinach

  • Grape seed oil, to taste

  • 2 tablespoons apple cider vinegar

  • 1 large egg

  • 2 teaspoons kosher salt

  • For the harissa tomato sauce:
  • Grape seed oil, to taste

  • 1 medium yellow onion, diced

  • 3 large garlic cloves, minced

  • 1/2 teaspoon kosher salt, divided

  • 1 1/2 tablespoons spicy harissa

  • 1 pinch of ground cinnamon

  • one 14.5-ounce can roasted tomatoes

  • 4 large eggs

  • Manchego cheese, grated, to taste

  • Cilantro and parsley, chopped, to serve

  1. For the fresh green chorizo:
  2. In a medium bowl, combine the ground beef and pork with the cilantro and parsley. Set aside. In a small skillet over medium-high heat, toast the bay leaves, cumin, coriander, and black peppercorns until they begin to darken and become very fragrant. Be careful not to burn them. Using a mortar and pestle or spice grinder, chop the spices and add them to the bowl with the minced meat. Rub the dried oregano between your palms to release its oils, and add that too.

  3. Place 1 poblano pepper directly on the grill of a gas stove with high flame. Grill until black on all sides, turning occasionally with tongs. Meanwhile, in a small skillet over medium-high heat, toast serrano and garlic. Serranos and garlic are cooked when charred in places. Immediately transfer the peppers to a bowl and cover with a cloth. Leave to steam for 10 minutes. This step will make it easier to remove the cuticles. Plant and peel the poblano as best you can, taking care to remove all blackened parts. If you want less heat, use gloves to handle them, sow serranos too. (Seriously, handle the serrano with gloves or they’ll burn your fingers like crazy. I speak from experience.) Coarsely chop the peppers and put them in a food processor. Peel the garlic, chop it and add it too.

  4. In a small skillet over medium-high heat, sauté spinach in a thin layer of grapeseed oil. Drain using a fine mesh sieve. Add to food processor along with apple cider vinegar. Work until smooth enough but still dense.

  5. Crack an egg into the meat in the bowl and salt the meat. Pour contents of food processor. Using a spatula or spoon, mix until everything is just mixed. The meat mixture gives its best if left to macerate for at least 8 hours. But if you are in a hurry, it can be used right away. If you continue to make them in the tomato harissa sauce, place half of the meatball mixture in the freezer in an airtight container, then use the rest for the recipe.

  1. For the harissa tomato sauce:
  2. Place rack in center of oven and preheat to 325°F. In a medium ovenproof skillet, heat a thin layer of grapeseed oil. Saute onion and garlic until translucent, about 2 minutes. Season with 1/4 teaspoon salt. Add the harissa and cinnamon and cook for about a minute. Now add the fire-roasted tomatoes, including the juice, and the remaining 1/4 teaspoon of salt. As the tomatoes soften, mash them coarsely with a wooden spoon. After a couple of minutes, add 1/2 glass of water, bring to a boil and lower the heat to medium.

  3. Let the sauce thicken a bit. After about five minutes, start forming your meatballs using the recipe above. (I like to use a spoon and the palm of my hand in a spooning motion to do this.) Arrange 10 around the pan. They should be halfway through the sauce and halfway through. Let them cook on one side until they are firm enough to gently flip, about 5 minutes. Once the meatballs are flipped, immediately poke shallow holes in the tomato sauce, break in the eggs, and sprinkle with a generous layer of grated Manchego cheese.

  4. Place the pan in the oven. Cook for 10-13 minutes, rotating the pan in the middle for even cooking. The dish is ready when the egg whites are just set, but the yolks are still a bit wobbly. Top with chopped cilantro and parsley. Have fun now!

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