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, because they have a lot of fat content, which results in a juicy meatball.

When you use leaner meats like chicken, turkey or seafood, you run the risk of ending up with a dry ball of meat.

But this recipe works because not only is it made with shrimp, it also includes butter and bacon, which give it just the fat it needs.

Get Recipe Ingredients

• Partially Cook Bacon: Line a rimmed sheet pan with foil. Place the bacon on the pan in a single layer and place it in a cold oven. Turn the oven to 400F and cook for 15 minutes.

• Mince: Separately mince the shrimp, bacon and veggies in a food processor or blender.

• Mix: Combine the ingredients in a large bowl, and add 2 tablespoons butter, ponzu, lime zest and salt.

• Form: Shape the mixture into 30 meatballs. Place on a sheet pan and refrigerate for 30 minutes.

• Make Aioli: Mix the aioli ingredients in a small bowl. Refrigerate. 

• Heat Grill: Light the grill to medium-high heat (400F). Be sure the grates are clean. Brush or spray them with oil.

• Grill Meatballs: Place the meatballs on the preheated grill over direct heat and cook for 3 minutes. Flip. Grill for 3-5 more minutes or until the internal temperature reaches 145F degrees.

• Serve: Transfer to a platter and serve with the aioli.

Calories: 74kcalCarbohydrates: 1gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 47mgSodium: 303mgPotassium: 52mgFiber: 0.1gSugar: 0.1gVitamin A: 111IUVitamin C: 1mgCalcium: 19mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

Ingredients

• Bacon: You’ll need to par-cook the bacon before adding it to the mix. If you use raw bacon, it won’t be cooked through when the shrimp is ready.
• Shrimp: Save time and look for peeled, deveined shrimp. The size of the shrimp doesn’t matter.
• Jalapeno: Remove the stem from the pepper. Leave the seeds, if you like a little heat.
• Red Onion
• Fresh Garlic
• Ponzu Sauce: This is like soy sauce with a touch of citrus. You can also just use soy sauce, if you don’t have ponzu.
• Lime: You’ll use the zest and juice.
• Butter: Be sure to soften it. It will be used in the meatballs and aioli.
• Mayonnaise
• Kosher Salt
• Cayenne Pepper

Substitutions: Try other chiles in place of the jalapeno like poblano or Fresno. If you don't have a lime, you can use lemon zest and lemon juice instead. 

See the full recipe card above for servings and a full list of ingredients.

How to grill shrimp balls

1. STEP ONE: Line a rimmed baking sheet pan with aluminum foil. Place the bacon on it in a single layer. Place it in the oven. Turn the oven to 400F degrees and cook for 15 minutes.

PRO TIP: You don't want the bacon to be crispy. You just need to partially cook it. I don't preheat the oven. I put the pan in the cold oven. 

2. STEP TWO: While the bacon is cooking, place the raw shrimp in a blender or food processor and pulse to mince. Transfer that to a large bowl. Add the jalapeno, onion and garlic to the blender and pulse. Once the bacon is cooked, place the strips in the blender and pulse.

3. STEP THREE: In a large bowl, combine the minced shrimp, vegetables, bacon, ponzu sauce, lime juice, salt and softened butter. The mixture will be very sticky. That’s okay.

4. STEP FOUR: Shape the mix into 30 balls. Place on a pan and refrigerate for 30 minutes. This step is very important. It will help reduce stickiness a bit.

5. STEP FIVE: Heat the grill to medium-high heat (400F degrees) with a direct heat zone.

PRO TIP: To prevent the shrimp from sticking, make sure the grill grates are clean and brush them with oil. 

6. STEP SIX: In small bowl, combine the aioli ingredients and refrigerate.

7. STEP SEVEN: Place the chilled shrimp balls on the grill over direct heat. Grill for 3 minutes.

8. STEP EIGHT: Flip and grill for another 3-5 minutes or until the internal temperature reaches 145F degrees.

PRO TIP: I use a Thermoworks Thermapen ONE digital meat thermometer to measure the internal temperature. 

How to serve shrimp meatballs

Transfer the grilled shrimp meatballs to a platter or dish. Serve with the aioli and cute toothpicks.

For pretty presentation, garnish with chopped fresh cilantro or parsley.

Storage

Leftover shrimp balls can be stored in an airtight container in the refrigerator for 3-5 days. They great cold, but can also be reheated in the microwave.

You can freeze grilled shrimp meatballs for 1-2 months.