Pork and Shrimp Meatballs

I love a great meatball. Meatballs are really simple to make, plus they are hearty, and can be used in many different ways. I’ve done meatballs a number of different ways, including a Mexican version known as albodingas, a Thai version that I called Thai Fish Balls, and my ever so delicious Meatball Sub, but this past week led me to create another new recipe that I simply call pork and shrimp meatballs.

Pork and Shrimp Meatballs Recipe

Meatballs, believe it or not, are something entire family will not refuse to eat at the dinner table. Granted there are a couple at the table that refuse to have any sauce touching the meatball, but for the most part, they all love them. This was my opportunity to sneak some new flavors into the scene and see if they kids would bite on these delicious, and light, pork and shrimp meatballs.

Simple ingredients, and quick to make, these meatballs will sure please your guests at your next gathering.


  • 1/2 lb of shrimp, uncooked, shells removed
  • 3/4 lb of ground pork
  • 1 lime, zested
  • 1 bunch of green onions, thinly diced
  • 1 tsp cracked black pepper
  • 1/2 tsp salt
  • 2 cloves of garlic, minced
  • Small bowl of water
  • 1 cup of canola oil

Begin by adding the pork, shrimp, green onion, zest, garlic, and salt and pepper to a food processor. Turn on the food processor, mixing all of the ingredients, while breaking down your shrimp. Remove the blade.

To a small fry pan, add the oil and heat it on a medium to high heat, roughly four minutes or so.

Dampen your hands in the small bowl of water, then take some of the pork and shrimp mixture and begin rolling them into balls. You decide on the size of the meatball. I like mine around the size of a golf ball, maybe a bit smaller. Roll about 3 to 4 of them, then add them to the hot oil. Make sure you test the oil before you add the meatball. You can do this by adding a small pinch of the meat mixture if you want. You want the oil to sizzle.

These meatballs will cook pretty quickly, only a few minutes per side. Once they are cooked on one side, take a wooden or regular spoon, and carefully turn it over, cooking the other side. You will end up with a nice golden meatball. Remove the meatballs and place in a strainer, or on paper towel to let any access oil drain.

Repeat, until all of the meatballs are cooked.

You can serve these in several different ways. I served mine as a pork and shrimp meatball sub with a secret sauce that I will post later on. Other serving ideas would be to pop a toothpick in the middle of them, and serve with a simple soy sauce and grated ginger, or a simple chili sauce. However you serve them, you will love them. They are nice and fluffy when you bite into them, and have a really nice flavor. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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