Best Sophias Spicy Sriracha Meatballs Recipes
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
SWEET & SPICY SRIRACHA MEATBALLS
Make and share this Sweet & Spicy Sriracha Meatballs recipe from Food.com.
Provided by Walmart
Categories Meatballs
Time 4h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in a slow cooker. Turn the heat on low.
- Cook for 4 hours.
- Serve warm. Set out extra sriracha/grape jelly sauce for dipping, if desired.
Nutrition Facts : Calories 133.8, Fat 0.1, Sodium 297.1, Carbohydrate 33.6, Fiber 1.7, Sugar 23.8, Protein 0.6
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