Recipe: Shrimp Meatballs

I made spaghetti and meatballs with these meatballs. I guess that’s a bit unorthodox and the original recipe has them as part of some sort of soup and noodles combo. I added some soy sauce and fish sauce to give the broth a little more depth and I ended up liking the flavor of the broth so much I saved it for a later soup, it had a nice hint of butter-lemon-garlic with a good umami from the shrimp and soy. I was skeptical of adding the milk to it but it seems to make the balls tender. I think next time I will try shrimp meat only but these were really delicious so I’d be weary of changing too much in the recipe.

Shrimp Meatballs
Yields 8
  1. 3/4 pound shrimp, peeled and deveined, very fine chop/pureed
  2. 1/2 cup plain dried breadcrumbs
  3. 1/4 teaspoon red-pepper flakes
  4. 1/2 cup whole milk
  5. 2 teaspoons grated lemon zest, divided, plus wedges for serving
  6. 1/4 pound ground white-meat chicken
  7. 3 tablespoons unsalted butter
  8. 4 cloves garlic, thinly sliced
  9. 2 cups chicken broth
  10. 2 tablespoons soy sauce
  11. 1 tsp fish sauce
  12. 1/4 cup finely chopped fresh parsley
  1. In a food processor, pulse shrimp until finely chopped. In a large bowl, combine breadcrumbs, red-pepper flakes, and 1 teaspoon salt. Stir in milk and 1/2 teaspoon lemon zest. Fold in shrimp and chicken until just combined (do not overmix).
  2. In a large pot, melt butter over medium. Add garlic and cook until fragrant, 30 seconds. Add broth soy sauce, fish sauce, and 2 cups water and bring to a rapid simmer.
  3. Drop shrimp mixture by heaping tablespoons into broth. Cook meatballs at a gentle simmer until opaque throughout, about 5 minutes, turning halfway through. Divide pasta among four bowls and top with broth and meatballs. Combine remaining 1 1/2 teaspoons lemon zest with parsley and sprinkle over soup. Squeeze lemon wedges, take balls out of broth with a slotted spot, and serve.
Adapted from Martha Stewart
Adapted from Martha Stewart
Mab Made Food

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