Garlicky Shrimp Meatballs #SundaySupper

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 tsp Dill, Fresh
  • 1 tbsp Garlic, fresh
  • 1 tsp Meyer lemon, zest
  • 1 Meyer lemon (about 2 tablespoons, juice of
  • 1 tbsp Onion, dried

• Condiments

  • 1 cup Pesto

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, dry plain

Found on cindysrecipesandwritings.com

Ingredients

• 1 lb raw shrimp, peeled deveined
• juice of 1 Meyer lemon (about 2 Tablespoons)
• 1 teaspoon Meyer lemon zest
• 1 teaspoon fresh dill chopped
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced dried onion
• 1/2 cup dry plain breadcrumbs
• salt and pepper to taste
• 1 Tablespoon olive oil.
• 1 cup pesto

Directions

• Place cleaned shrimp in a food processor. Grind into a chopped paste. There should still be bits visible.
• Mix shrimp with juice, zest, dill, garlic, onion salt and pepper.
• Add 2 to 3 teaspoons of the breadcrumbs just enough to hold mix together.
• Heat oil in medium-sized skillet.
• Gently roll shrimp balls in crumbs. Fry over medium-high heat, turning constantly to brown on all sides.
• Transfer shrimp balls to an aluminum foil lined cookie sheet. Bake at 350 for 10 to 15 minutes turning occasionally until completely cooked.
• Toss in pesto and serve over your favorite pasta or skewer as an appetizer.