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Spicy Sriracha Meatballs

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Spicy Sriracha Meatballs



Ingredients :

  • 2 serrano chile pepper
  • halved lengthwise and seeded
  • ½ pound rib-eye steak
  • partially frozen
  • 1 egg
  • ¼ 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
  • ⅓ (12 fluid ounce) can or bottle beer
  • 1 tablespoon soy sauce
  • 1 tablespoon creamy peanut butter
  • ½ bunch cilantro
  • chopped
  • Methods :

  • 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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