Spicy Sriracha Meatballs - cooking recipe

Ingredients
    2 serrano chile pepper, halved lengthwise and seeded
    1/2 pound rib-eye steak, partially frozen
    1 egg
    1/4 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
    1/3 (12 fluid ounce) can or bottle beer
    1 tablespoon soy sauce
    1 tablespoon creamy peanut butter
    1/2 bunch cilantro, chopped
Preparation
    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.
    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.
    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.
    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.

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