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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Indulge in these delectable shrimp meatballs, an inventive twist on classic meatballs, perfect for seafood lovers.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a food processor, add shrimp and process until finely chopped.
Transfer the shrimp to a mixing bowl. Add the white sauce, spring onion, chili, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, approximately the size of a walnut.
Heat olive oil in a pan over medium heat. Fry the meatballs until golden brown on all sides and cooked through, about 4-5 minutes.
Serve warm, garnished with extra parsley if desired.
For extra flavor, try adding a touch of lemon zest to the meatball mixture.
These meatballs can be baked instead of fried for a healthier option.
Can I use frozen shrimp?
Yes, just make sure to thaw and drain them well before using.
How can I make this recipe gluten-free?
Use gluten-free breadcrumbs instead of regular breadcrumbs.
What can I serve with shrimp meatballs?
Pair them with garlic aioli or marinara sauce for dipping, or serve atop pasta or salad.
Can I substitute parsley with another herb?
Yes, cilantro can be used for a different herbal note.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
