Pork Chorizo Meatballs & Pepper Rice with Chipotle-Peanut Sauce

Pork Chorizo Meatballs & Pepper Rice

with Chipotle-Peanut Sauce

Group Created with Sketch. 35 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving

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.

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Pork Chorizo Meatballs & Pepper Rice with Chipotle-Peanut Sauce
  • 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

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the pepper; cut out and discard the stem, ribs, and seeds, then medium 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 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. 

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 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). 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.