Pork Chorizo Meatballs & Pepper Rice with Chipotle-Peanut Sauce

Pork Chorizo Meatballs & Pepper Rice

with Chipotle-Peanut Sauce

35 MIN
2 Servings
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From the Test Kitchen

These flavorful meatballs—made with smoky chorizo, a type of Mexican-spiced pork sausage—get a delicious lift from a savory sauce of tomato paste, chipotle chile paste, and smooth peanut butter spread for incredible depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Pork Chorizo Meatballs & Pepper Rice with Chipotle-Peanut Sauce
Title
  • 10 oz Pork Chorizo
  • ½ cup Jasmine Rice
  • 1 Red Onion
  • 4 oz Sweet Peppers
  • 1 Tbsp Smooth Peanut Butter Spread
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Sour Cream
  • 2 Tbsps Raw Pepitas
  • 2 Tbsps Tomato Paste
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Light Brown Sugar
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the peppers. Cut off and discard the stems of the peppers; remove the cores, then large dice. Halve, peel, and medium dice the onion. In a bowl, whisk together the tomato paste, peanut butter spread, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water; season with salt and pepper. 

Make the pepper rice
2 Make the pepper rice

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling  on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Wipe out the pan.

Form the meatballs
4 Form the meatballs

In a bowl, combine the chorizo and breadcrumbs. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. 

Cook the meatballs & serve your dish
5 Cook the meatballs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 3 to 4 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chipotle-peanut mixture to the other side. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the sauce over the meatballs, 5 to 7 minutes, or until the sauce is thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked meatballs and sauce over the pepper rice. Garnish with the seasoned sour cream and toasted pepitas. Enjoy!   

*An instant-read thermometer should register 160°F.

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the peppers. Cut off and discard the stems of the peppers; remove the cores, then large dice. Halve, peel, and medium dice the onion. In a bowl, whisk together the tomato paste, peanut butter spread, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water; season with salt and pepper. 

2 Make the pepper rice

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling  on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the pepper rice
Toast the pepitas
3 Toast the pepitas

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Wipe out the pan.

4 Form the meatballs

In a bowl, combine the chorizo and breadcrumbs. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. 

Form the meatballs
Cook the meatballs & serve your dish
5 Cook the meatballs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 3 to 4 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chipotle-peanut mixture to the other side. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the sauce over the meatballs, 5 to 7 minutes, or until the sauce is thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked meatballs and sauce over the pepper rice. Garnish with the seasoned sour cream and toasted pepitas. Enjoy!   

*An instant-read thermometer should register 160°F.

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