Smoky Poblano Pork Sausage Meatballs with Vegetable Rice & Spicy Mayo
New & Notable

Smoky Poblano Pork Sausage Meatballs

with Vegetable Rice & Spicy Mayo

35 MIN
2 Servings
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  • with Smoky-Flavored Poblano Pork Sausage
    with 10 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage
  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef View recipe
  • with Smoky-Flavored Poblano Pork Sausage

    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    ingredients
    Smoky Poblano Pork Sausage Meatballs with Vegetable Rice & Spicy Mayo
    Title
    • 10 oz Smoky-Flavored Poblano Pork Sausage
    • ½ cup Long Grain White Rice
    • 1 Bell Pepper
    • 2 Scallions
    • 2 stalks Celery
    • 4 oz Mushrooms
    • 1 Tbsp Hot Sauce
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.

    Prepare the remaining ingredients & make the sauce
    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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.  

    Form the meatballs
    3 Form the meatballs

    In a bowl, combine the sausage, sugar, and breadcrumbs. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

    Cook the meatballs
    4 Cook the meatballs

    In a medium pan (nonstick, if you have one), 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 Pork. 

    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    Add the mushroom pieces to the pan of reserved fond in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until browned. Add the diced celery, diced pepper, sliced white bottoms of the scallions, and 1 teaspoon of the remaining spice blend (you will have extra); season with salt and pepper. Cook, stirring occasionally, 3 to 4 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, spicy mayo, and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.

    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Small dice the celery. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. 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.  

    Prepare the remaining ingredients & make the sauce
    Form the meatballs
    3 Form the meatballs

    In a bowl, combine the sausage, sugar, and breadcrumbs. Gently mix until just combined. Using your hands, shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

    4 Cook the meatballs

    In a medium pan (nonstick, if you have one), 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 Pork. 

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

    Add the mushroom pieces to the pan of reserved fond in an even layer (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until browned. Add the diced celery, diced pepper, sliced white bottoms of the scallions, and 1 teaspoon of the remaining spice blend (you will have extra); season with salt and pepper. Cook, stirring occasionally, 3 to 4 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, spicy mayo, and sliced green tops of the scallions. Enjoy!

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