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.
Smoky Poblano Pork Sausage Meatballs
with Vegetable Rice & Spicy Mayo
35 MIN
2 Servings
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories830 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 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)
step-by-step
instructions
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.
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.
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!
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.
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.
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