Spicy Sriracha Meatballs Recipe

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.