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Smoky Poblano Sausage Meatballs & Pepper Rice
with Chipotle-Peanut Sauce
with Smoky-Flavored Poblano Pork Sausage
Active:
35m
Total:
35m
These flavorful meatballs—made with smoky-flavored poblano sausage—get a delicious lift from a savory sauce of tomato, chipotle chile paste, and creamy peanut butter spread for incredible depth of flavor.
Details
These flavorful meatballs—made with smoky-flavored poblano sausage—get a delicious lift from a savory sauce of tomato, chipotle chile paste, and creamy peanut butter spread for incredible depth of flavor.
Nutrition per serving
Air Fryer Instructions
30g Of Protein
Ingredients
10 oz
Smoky-Flavored Poblano Pork Sausage
½ cup
Long Grain White Rice
1 each
Red Onion
1 each
Bell Pepper
2 tsp
Chipotle Chile Paste
¼ cup
Sour Cream
2 tbsp
Raw Pepitas
2 tbsp
Tomato Paste
¼ cup
Panko Breadcrumbs
1 tbsp
Light Brown Sugar
1 tbsp
Smooth Peanut Butter Spread
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion(s). In a bowl, whisk together the tomato paste, peanut butter spread, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water (or 4 teaspoons for 4 servings); season with salt and pepper.
step 2
Make the pepper rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and diced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings); stir to combine. 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.
step 3
Toast the pepitas
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Wipe out the pan.
step 4
Form the meatballs
In a bowl, combine the sausage and breadcrumbs. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs (or 20 meatballs for 4 servings).
step 5
Cook the meatballs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 3 to 4 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chipotle-peanut mixture to the other side. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Carefully add 1 cup of water (or 2 cups for 4 servings). Cook, stirring frequently and spooning the sauce over the meatballs, 5 to 7 minutes, or until the sauce is thickened and the meatballs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked meatballs and sauce. Garnish with the seasoned sour cream and toasted pepitas. Enjoy!
The USDA recommends a minimum safe cooking temperature of 160°F for pork.
Instructions
step 1
Prepare the ingredients
Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Halve, peel, and medium dice the onion(s). In a bowl, whisk together the tomato paste, peanut butter spread, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water (or 4 teaspoons for 4 servings); season with salt and pepper.
step 2
Make the pepper rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and diced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings); stir to combine. 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.
step 3
Toast the pepitas
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl. Wipe out the pan.
step 4
Form the meatballs
In a bowl, combine the sausage and breadcrumbs. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs (or 20 meatballs for 4 servings).
step 5
Cook the meatballs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 3 to 4 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chipotle-peanut mixture to the other side. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Carefully add 1 cup of water (or 2 cups for 4 servings). Cook, stirring frequently and spooning the sauce over the meatballs, 5 to 7 minutes, or until the sauce is thickened and the meatballs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the pepper rice topped with the cooked meatballs and sauce. Garnish with the seasoned sour cream and toasted pepitas. Enjoy!
The USDA recommends a minimum safe cooking temperature of 160°F for pork.
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