New & Notable

Smoky Poblano Pork Sausage Meatballs

with Vegetable Rice & Spicy Mayo

35 MIN

+$2.99/serving 2 Servings

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with Prime Ground Beef

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

840 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Usda Prime Ground Beef
½ cup Long Grain White Rice
1 Bell Pepper
2 Scallions
2 stalks Celery
4 oz Mushrooms
1 Tbsp Hot Sauce
2 Tbsps Mayonnaise
1 Tbsp Light Brown Sugar
¼ cup Panko Breadcrumbs
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

Cook Along

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 beef and breadcrumbs (you'll omit the sugar for beef). Season with salt and pepper. 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 Beef.

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!