Smoky Poblano Pork Sausage Meatballs
with Vegetable Rice & Spicy Cajun Mayo
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
Ingredients
10 oz
Smoky-Flavored Poblano Pork Sausage
½ cup
Long Grain White Rice
1 each
Poblano Pepper
6 oz
Carrots
4 oz
Mushrooms
2 each
Scallions
1 tbsp
Hot Sauce
2 tbsp
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)
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 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.
step 2
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!
step 3
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.
step 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.
step 5
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.
Instructions
step 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.
step 2
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!
step 3
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.
step 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.
step 5
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.
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