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One-Pan Mexican Pork Meatballs

One-Pan Mexican Pork Meatballs

over Rice with Peppers, Cheese, and Smoky Tomato Sauce

One-Pot Wonder
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There’s a world full of ways to prepare meatballs. This week, our chefs decided on Mexican albondigas. In this recipe, pork balls are simmered in a tomato sauce with bell and green peppers, onion, and spices (for picky eaters, it still has all of the elements of the version with marinara, just with more veggies and some subtle aromas added in). Served on top of quick-cooking microwaveable rice and topped with cheese and sour cream, they offer a brand-new twist on flavors and ingredients that you already know and love.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Bell Pepper

1 unit

Long Green Pepper

1 unit

Red Onion

¼ ounce


1 unit


20 ounce

Ground Pork

2 tablespoon

Mexican Spice Blend

¼ cup

Panko Breadcrumbs


1 teaspoon

Smoked Paprika

13.76 ounce

Crushed Tomatoes

17 ounce

Microwaveable Jasmine Rice

4 tablespoon

Sour Cream


1 cup

Mexican Cheese Blend


Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber5 g
Protein38 g
Cholesterol130 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and seed bell and green peppers, then cut into small pieces. Halve, peel, and dice onion. Chop cilantro. Halve lime. Squeeze 1 TBSP juice from one half into a small bowl; cut other half into wedges.


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


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


Add bell pepper, green pepper, onion, a pinch of salt, and ½ tsp 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, about 5 minutes, adjusting heat as needed if veggies begin to brown too quickly. Pour in crushed tomatoes and ¼ cup water and bring to a simmer.


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 rice according to package instructions.


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