Grilled Shrimp Meatballs with Garlic Lime Aioli
Fire up the grill for these juicy shrimp meatballs, packed with smoky bacon and bursting with flavor. Served with a zesty garlic lime aioli.
Can you really make meatballs out of shrimp?
Absolutely! You can make meatballs out of any type of meat. But, not all meat is created equally. Usually, meatballs are made with ground beef or ground pork. Both of those are great choices, as their fat content results in juicy meatballs. However, using leaner meats like chicken, turkey, or seafood may lead to a dry meatball. This recipe works perfectly because it’s made with shrimp and also includes butter and bacon, providing just the right amount of fat.
Ingredients
- Bacon: Par-cook the bacon before adding it to the mix. Raw bacon won’t be cooked through by the time the shrimp is ready.
- Shrimp: For convenience, look for peeled and deveined shrimp. The size of the shrimp doesn’t matter.
- Jalapeno: Remove the stem and keep the seeds for a bit of heat.
- Red Onion
- Fresh Garlic
- Ponzu Sauce: This is similar to soy sauce but with a hint of citrus. Soy sauce can also work if you don’t have ponzu.
- Lime: You’ll use both the zest and juice.
- Butter: Make sure it’s softened for mixing.
- Mayonnaise
- Kosher Salt
- Cayenne Pepper
Substitutions: Try other chiles in place of the jalapeno, like poblano or Fresno. You can use lemon zest and juice instead of lime if needed.
How to Grill Shrimp Balls
- Step One: Line a rimmed baking sheet with aluminum foil. Place the bacon on it in a single layer, then put it in a cold oven. Turn the oven to 400°F and cook for 15 minutes.
- Step Two: Once the bacon is cooking, place the raw shrimp in a food processor and pulse to mince. Move it to a large bowl. Add the jalapenos, onion, and garlic to the processor and pulse. Once the bacon is done, add it to the processor, and pulse to combine.
- Step Three: In a large bowl, mix the minced shrimp, vegetables, bacon, ponzu sauce, lime juice, salt, and softened butter. The mixture will be very sticky.
- Step Four: Shape the mixture into 30 meatballs and refrigerate for 30 minutes.
- Step Five: Preheat the grill to medium-high heat (400°F) and ensure the grates are clean and oiled.
- Step Six: Make the aioli by combining the ingredients in a small bowl and refrigerate them until serving.
- Step Seven: Place the chilled meatballs on the grill and cook for 3 minutes.
- Step Eight: Flip the meatballs and grill for another 3-5 minutes or until the internal temperature reaches 145°F.
How to Serve Shrimp Meatballs
Transfer the grilled meatballs to a serving platter and accompany them with the aioli and toothpicks for easy picking.
For an attractive presentation, garnish with chopped fresh cilantro or parsley.
Storage
Store leftover shrimp meatballs in an airtight container in the refrigerator for 3-5 days. They taste great cold or can be reheated in the microwave. You can also freeze the grilled meatballs for 1-2 months.
