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.
- Serves: 2 persons
- 2serrano chile pepper, halved lengthwise and seeded
- ½pound rib-eye steak, partially frozen
- 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
Step 1Set 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 2Cook 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 3Cut 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 4Coat 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.