One-Pan Mexican Pork Meatballs

🥘 Ingredients

• Mexican cheese blend
  1 c
• Mexican spice blend
  2 tbsp
• bell pepper
  1 unit
• cilantro
  ¼ oz
• crushed tomatoes
  13.76 oz
• ground pork
  20 oz
• lime
  1 unit
• long green pepper
  1 unit
• microwaveable jasmine rice
  17 oz
• panko breadcrumbs
  ¼ cup
• pepper
• red onion
  1 unit
• salt
• smoked paprika
  1 tsp
• sour cream
  4 tbsp
• vegetable oil
  2 tsp
• water
  ¼ cup

🍳 Cookware

• small bowl
• large bowl
• large pan
• plate
• small bowl

1. 

   1

   Wash and dry all produce. Core and seed bell pepper and long green pepper , then cut into small pieces. Halve, peel, and dice red onion . Chop cilantro . Halve lime . Squeeze 1 TBSP juice from one half into a small bowl ; cut other half into wedges.

   bell pepper: 1 unit, long green pepper: 1 unit, red onion: 1 unit, cilantro: ¼ oz, lime: 1 unit
2. 

   2

   In a large bowl , mix ground pork , Mexican spice blend , panko breadcrumbs , 1 tsp salt , and a few pinches of pepper . Shape mixture into 2-inch meatballs (you should have about 16).

   ground pork: 20 oz, Mexican spice blend: 2 tbsp, panko breadcrumbs: ¼ cup, salt, pepper
3. 

   3

   Heat a large drizzle of vegetable oil in a large, tall-sided large pan over medium-high heat. Add meatballs and cook without disturbing until lightly browned on bottom, ⏱️ 2 minutes . Using tongs, flip meatballs over and cook until lightly browned on opposite side, ⏱️ 2 minutes more. Transfer to a plate . Pour out any oil in pan until only 1 TBSP is left.

   vegetable oil: 2 tsp
4. 

   4

   Add bell pepper, green pepper, onion, a pinch of salt , and ½ tsp smoked paprika (we sent more) to same pan over medium-high heat. (TIP: Add more paprika for more smoky flavor but be careful - it's spicy, too.) Cook, stirring, until softened and lightly browned, ⏱️ 5 minutes , adjusting heat as needed if veggies begin to brown too quickly. Pour in crushed tomatoes and water and bring to a simmer.

   salt, smoked paprika: 1 tsp, crushed tomatoes: 13.76 oz, water: ¼ cup
5. 

   5

   Add meatballs and any juices on plate to pan. Reduce heat to medium low, cover pan, and simmer until meatballs are cooked through, ⏱️ 8-10 minutes . Meanwhile, microwave microwaveable jasmine rice according to package instructions.

   microwaveable jasmine rice: 17 oz
6. 

   6

   In a small bowl , stir together sour cream , reserved lime juice, and a small pinch of salt . Divide rice between bowls. Top with meatballs, sauce, and veggies from pan. Drizzle with sour cream mixture. Sprinkle with Mexican cheese blend . Garnish with cilantro. Serve with lime wedges.

   sour cream: 4 tbsp, salt, Mexican cheese blend: 1 c