Spicy Sriracha Meatballs
This is a wonderfully flavorful meatball that is easy to make, requires little prep time, and is a sure hit for those looking for traditional Thai flavors like sriracha, lime, and ginger. Spice can be adjusted to taste.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2serrano chile pepper, halved lengthwise and seeded
- ½pound rib-eye steak, partially frozen
- 1egg
- ¼cup panko bread crumbs
- 1tablespoon sriracha sauce
- 1tablespoon minced fresh ginger
- 1teaspoon kosher salt
- 1teaspoon ground black pepper
- 1lime, zested
- 1tablespoon light olive oil
- ⅓(12 fluid ounce) can or bottle beer
- 1tablespoon soy sauce
- 1tablespoon creamy peanut butter
- ½bunch cilantro, chopped
Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.Step 2
Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.Step 3
Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.Step 4
Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.