Sophias Spicy Sriracha Meatballs Recipes

SPICY SRIRACHA MEATBALLS

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.

SOPHIA'S SPICY SRIRACHA MEATBALLS

Steps:

• Cook onion in a heavy-bottomed pan over medium heat until onion starts to sweat, about 5 minutes. Reduce heat to low and let soften and brown while you prepare the other ingredients.
• Place ground turkey in a large bowl. Add oats, ricotta cheese, eggs, bread crumbs, banana peppers, Parmesan cheese, salsa, sriracha sauce, salt, and pepper. Stir until evenly combined. Add cooked onion last. Let meatball mixture sit to let the flavors marry and texture thicken, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a jellyroll pan with aluminum foil; brush a layer of olive oil on top.
• Roll ground turkey mixture into balls and arrange on the jellyroll pan.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.
• Heat sauce in a large saucepan over medium heat. Add meatballs; stir until covered in sauce. Simmer until flavors intensify, at least 15 minutes.