SPICY SRIRACHA MEATBALLS
This is a wonderfully flavorful meatball that is easy to make, requires little prep time, and is a sure hit for those looking for traditional Thai flavors like sriracha, lime, and ginger. Spice can be adjusted to taste.
Provided by artteacher21
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 17.1 g, Cholesterol 155.4 mg, Fat 22.5 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 6 g, Sodium 1903.4 mg, Sugar 1.6 g
SRIRACHA MARINARA AND MEATBALLS
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
- In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.
Nutrition Facts : Calories 520 g, Fat 13 g, Fiber 8 g, Protein 40 g
BANG BANG SRIRACHA COCKTAIL MEATBALLS
Chicken and pork cocktail-sized meatballs coated in the perfect blend of sweet and heat are sure to be the 'bang' of the party. No game day should go without.
Provided by Soup Loving Nicole
Categories Pork Appetizers
Time 31m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
- Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
- Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
- In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
- Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 6.4 g, Cholesterol 49.9 mg, Fat 10.5 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 2.5 g, Sodium 401.3 mg, Sugar 1.4 g
BANG BANG SRIRACHA COCKTAIL MEATBALLS
Chicken and pork cocktail-sized meatballs coated in the perfect blend of sweet and heat are sure to be the 'bang' of the party. No game day should go without.
Provided by Soup Loving Nicole
Categories Pork Appetizers
Time 31m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
- Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
- Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
- In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
- Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 6.4 g, Cholesterol 49.9 mg, Fat 10.5 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 2.5 g, Sodium 401.3 mg, Sugar 1.4 g
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