| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
big meatballs
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| Change Units |
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Ingredients
Shrimps
- 150 gram shrimps frozen or fresh - peeled & deveined - small shrimps or chopped big ones
- 50 gram butter
- 10 milliliter lemon juice
- 5 milliliter soy sauce tamari, gluten free
- 1 tablespoon(s) sichuan pepper
- Salt
- Pepper
- Garlic powder
Ingredients
Shrimps
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Instructions
Shrimps
- First, put the shrimps into a pan on low-medium heat and (if frozen) let them thaw for 2-3 minutes before adding the butter. If you use fresh shrimps add the butter and shrimps simultaneously
- Let the shrimps cook in the butter for about 5 minutes, then add all remaining ingredients for the shrimps (lemon juice, soy sauce, sichuan pepper, salt, pepper & a pinch of garlic powder)
- Now, stir everything and cook it on low heat for about 10 minutes while stirring occasionally. Cook until the water from the shrimps and butter is evaporated and the shrimps get a light golden brown color
Meatballs
- While the shrimps are cooking, prepare the meatball mixture. Add the ground beef, eggs & seasonings to a bowl and mix them thoroughly with your hands or a hand mixer with dough hooks
- When you have a homogeneous mixture, add the onions and mix everything once more
- Now, split the mixture into 4-5 parts, put them onto a plate or breadboard and gently press them into -about 3/4 cm (or 1/3 inch) thick- patties
- When the shrimps are finished, place them in the middle of the beef patties. If you like it a bit spicier add some of the sichuan pepper from the pan, too
- Now, wrap the patties' edges to the top until everything is closed and use your hands to gently press them into a ball shape
- Finally, fry the meatballs evenly for about 15 minutes on low-medium heat first and 3-5 minutes on medium-high heat afterwards in order to get a nice brown color and some roasting flavor
Recipe Notes
For a dairy free alternative, just replace the butter with coconut oil or lard.
I also added some mayonnaise and an avocado that I sprinkled with some salt & pepper on the side.
If you want a great sauce to go with your meatballs simply add about 150 gram cream to the pan with the remaining grease after frying and taking the meatballs out.
Then, let the cream cook on medium heat while stirring until it is reduced to your desired thickness. This works great with coconut milk/cream, too.
In case you don't want to use cream, slice 2-3 onions and cook them on low-medium heat in the remaining grease until they start to dissolve and everything thickens to a sauce.
There is no Nutrition Label for this recipe yet.