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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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork Chorizo

    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.
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    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    fresh
    ingredients
    Pork Chorizo Meatballs & Pepper Rice with Chipotle-Peanut Sauce
    Title
    • 10 oz Pork Chorizo
    • 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
    time-saving
    tips & techniques
    Prepare the ingredients
    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. 

    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 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. 

    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.

    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 2 teaspoons 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

    Prepare the ingredients
    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. 

    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 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 2 teaspoons 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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