Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pork Chorizo Meatballs & Pepper Rice
with Chipotle-Peanut Sauce
35 MIN
-$0.05/serving
2 Servings
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, chipotle chile paste, and creamy peanut butter spread for incredible depth of flavor.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories760 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Turkey
-
½ cup Long Grain White Rice
-
1 Red Onion
-
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
-
1 Poblano Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Halve, peel, and medium dice the onion. Wash and dry the pepper; cut off and discard the stem. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.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 pepper 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.
3
Toast the pepitas
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon 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; immediately season with salt. Wipe out the pan.
4
Form the meatballs
In a bowl, combine the turkey and breadcrumbs; season with salt and pepper. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
5
Cook the meatballs & serve your dish
In the same pan, heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 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). Increase the heat to medium-high and 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 165°F.
1
Prepare the ingredients
Halve, peel, and medium dice the onion. Wash and dry the pepper; cut off and discard the stem. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.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 pepper 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.
3
Toast the pepitas
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon 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; immediately season with salt. Wipe out the pan.
4
Form the meatballs
In a bowl, combine the turkey and breadcrumbs; season with salt and pepper. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
5
Cook the meatballs & serve your dish
In the same pan, heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 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). Increase the heat to medium-high and 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 165°F.
Tips from Home Chefs