- 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
- 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.
10/02/2019
recipepes.com
spicy sriracha meatballs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
