Shrimp meatballs ideal for a tasty appetizer for the holidays, especially for the eve. There is no denying it, but the meatball has always been considered one of the tastiest and most delicious foods worldwide. Whether round or flattened, tender or crispy, tiny or giant, everyone has their favorite: homemade, vegetable, meat, legume, or fish like I did today. Today I propose a version with shrimp to prepare in advance for the eve, for example, to fry them at the last minute. Clearly, the preparations and ingredients are countless, so you can get as creative as you want, anything goes. This is also a great opportunity for recycling, what must not be missing are parsley and garlic, then whatever you put in the meatballs, the flavor is guaranteed with the breading and frying.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cuisine: Italian
- Energy 627.32 (Kcal)
- Carbohydrates 28.28 (g) of which sugars 2.92 (g)
- Proteins 11.93 (g)
- Fat 53.02 (g) of which saturated 9.33 (g)of which unsaturated 40.36 (g)
- Fibers 3.26 (g)
- Sodium 809.75 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing shrimp meatballs
- 1 lb potatoes
- 0.5 lb shrimp
- 2 eggs
- 1/4 cup lemon juice
- 1/4 cup flour
- 1/2 cup breadcrumbs
- 1 1/2 tsp salt
- 1 pinch fresh ginger
- 1 pinch pepper
- 1 1/4 cups peanut oil (for frying)
- 1 tsp sweet paprika
- 1 tsp chopped parsley
- 1/2 cup mayonnaise
- 2 1/2 oz pickles
- 1 tbsp lemon juice
- 1 tsp chives (fresh)
Tools
- Bowl
- Peeler
Steps
Boil the potatoes in salted cold water for 20 minutes, alternatively, cook them by pricking with a fork on the microwave dish for 6 minutes on high power. Meanwhile, season the breadcrumbs with a pinch of salt and sweet paprika.
In the bowl, place the potatoes and, after peeling them, mash them with a fork.
Chop the parsley and add it to the potatoes along with the salt.
Grate the fresh ginger after peeling it, using the peeler for help.
Quickly pan-fry the shrimp and, once cooled, shell them, cutting into not too small pieces.
Pour them over the potatoes along with the lemon juice.
Add freshly ground black pepper.
Before adding the egg to the mixture, let it cool completely. The egg will set with heat and will not bind with the other ingredients.
Work the mixture well.
Using an ice cream scoop, take a small amount and drop it into the flour.
Shake the plate to roll the meatballs in flour without dirtying your hands.
Dip them in the beaten egg.
and then in the breadcrumbs, making sure it adheres well.
Continue this way until all the mixture is used.
Fry the shrimp meatballs in very hot oil over high heat.
To ensure even cooking, turn them often.
Let’s prepare a dipping sauce for the shrimp meatballs, which are already delicious on their own.
In the pull-string chopper, chop the drained pickles. Add them to the mayonnaise.
Chop the chives and add them to the sauce. No salt is needed, but you can add a few drops of lemon juice.
And here it is, ready.
