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

1. 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.
2. 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.
3. 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.
4. Step Four: Shape the mixture into 30 meatballs and refrigerate for 30 minutes.
5. Step Five: Preheat the grill to medium-high heat (400°F) and ensure the grates are clean and oiled.
6. Step Six: Make the aioli by combining the ingredients in a small bowl and refrigerate them until serving.
7. Step Seven: Place the chilled meatballs on the grill and cook for 3 minutes.
8. 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.