Smoky Poblano Pork Sausage Meatballs
with Cajun Veggie Rice & Spiced Mayo
with Premium Ground Beef Blend
Here, you'll make hearty meatballs from our smoky-flavored poblano sausage and serve them over rice studded with tender vegetables—sautéed in a blend of spices beloved in Cajun cuisine (like paprika, mustard, and cayenne) that lend heat and more smoky flavor.
Details
Here, you'll make hearty meatballs from our smoky-flavored poblano sausage and serve them over rice studded with tender vegetables—sautéed in a blend of spices beloved in Cajun cuisine (like paprika, mustard, and cayenne) that lend heat and more smoky flavor.
Nutrition per serving
Customer Favorite
Ingredients
12 oz
Premium Ground Beef Blend
½ cup
Long Grain White Rice
1 each
Poblano Pepper
1 tbsp
Hot Sauce
6 oz
Carrots
2 each
Scallions
¼ cup
Panko Breadcrumbs
2 tbsp
Mayonnaise
1 tbsp
Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise, a pinch of the spice blend, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
step 3
Form the meatballs
In a bowl, combine the beef and breadcrumbs. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly-packed meatballs (or 20 meatballs for 4 servings).
step 4
Cook the meatballs
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning frequently, 7 to 9 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
The USDA recommends a minimum safe cooking temperature of 160°F for beef.
step 5
Cook the vegetables & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced white bottoms of the scallions, diced pepper(s), and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked meatballs, spiced mayo, and sliced green tops of the scallions. Enjoy!
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise, a pinch of the spice blend, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
step 3
Form the meatballs
In a bowl, combine the beef and breadcrumbs. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly-packed meatballs (or 20 meatballs for 4 servings).
step 4
Cook the meatballs
In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning frequently, 7 to 9 minutes, or until browned on all sides and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
The USDA recommends a minimum safe cooking temperature of 160°F for beef.
step 5
Cook the vegetables & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots, sliced white bottoms of the scallions, diced pepper(s), and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Transfer to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked meatballs, spiced mayo, and sliced green tops of the scallions. Enjoy!
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