Spicy Sriracha Meatballs

These Thai-inspired meatballs - flavored with sriracha, lime, and ginger - require little prep time and are sure to be a hit at dinnertime.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 354 Calories

Ingredients

• 1 egg
• 1 teaspoon ground black pepper
• 1 tablespoon soy sauce
• 1 teaspoon kosher salt
• 1 tablespoon light olive oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon creamy peanut butter
• 1 tablespoon Sriracha sauce
• 1 lime, zested
• 2 serrano chile pepper, halved lengthwise and seeded
• 0.25 cup panko bread crumbs
• 0.5 bunch cilantro, chopped
• 0.5 pound rib-eye steak, partially frozen
• 0.33333334326744 (12 fluid ounce) can or bottle beer

Recipe Instructions

Step 1

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 2

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 3

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.

Step 4

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.