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Spicy Sriracha Meatballs
Spicy Sriracha Meatballs
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Easy and zesty Thai meatballs with sriracha, lime, and ginger - a flavorful dinner favorite.
Ingredients:
  • 2 serrano chile pepper, halved lengthwise and seeded
  • 0.5 pound rib-eye steak, partially frozen
  • 0.25 cup panko bread crumbs
  • 1 tablespoon sriracha sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 lime, zested
  • 1 tablespoon light olive oil
  • 0.33333334326744 (12 fluid ounce) can or bottle beer
  • 1 tablespoon soy sauce
  • 1 tablespoon creamy peanut butter
  • 0.5 bunch cilantro, chopped
Instructions:
  • Position oven rack 6 inches from the heat source and preheat the broiler. Line a baking sheet with foil and arrange serrano peppers cut side down on the sheet.
  • Broil the peppers until charred, approximately 5 to 8 minutes. Place the charred peppers in a heatproof bowl, tightly cover with plastic wrap, and let them cool for 5 to 10 minutes. Peel off the skins, remove the cores and seeds, and dice the peppers.
  • Thinly slice the rib-eye steak and finely chop the slices. Transfer the chopped steak to a bowl and add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Use wet hands to shape the mixture into ping pong-sized balls.
  • Drizzle olive oil in a saute pan over medium-high heat. Brown meatballs on both sides for about 4 minutes. Pour in beer and soy sauce. Add peanut butter, reduce heat, and simmer until sauce thickens, 5 to 10 minutes. Sprinkle with fresh cilantro to serve.

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