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Smoky Poblano Pork Sausage Meatballs

with Vegetable Rice & Spicy Cajun Mayo

40 MIN

2 Servings

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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

850 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Smoky-Flavored Poblano Pork Sausage
½ cup Long Grain White Rice
1 Poblano Pepper
6 oz Carrots
4 oz Mushrooms
2 Scallions
1 Tbsp Hot Sauce
2 Tbsps Mayonnaise
1 Tbsp Light Brown Sugar
¼ cup Panko Breadcrumbs
½ 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 large 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

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. 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. 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.

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.

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

To the pan of reserved fond, add the mushroom pieces 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 sliced carrots, sliced white bottoms of the scallions, diced pepper, 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, spicy mayo, and sliced green tops of the scallions. Enjoy!