Seared Shrimp Meatballs Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and roughly chop into small pieces (about 1/4-inch). If you prefer a smoother texture, pulse in a food processor 4–6 short pulses—do not overprocess to avoid a paste.

Mix meatball mixture

In a bowl combine chopped shrimp, optional 1/2 cup canned tuna (if using as a flavor element), panko, egg, scallion, garlic, ginger, soy sauce, rice vinegar, sesame oil, salt, and pepper. Mix with your hands or a spoon until evenly combined. The mixture should be moist but hold together; add 1–2 tablespoons more panko if too wet.

Form meatballs

Using wet hands, form the mixture into 12 evenly sized meatballs (about 1.25 inches / 30–35 g each). Place on a tray and chill in the refrigerator for 10 minutes to firm up, which helps them hold shape while searing.

Sear meatballs

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons neutral oil. When the oil is shimmering, add meatballs in a single layer without crowding. Sear for 2–3 minutes per side, gently turning with tongs or a spoon to brown all sides—total 6–8 minutes until golden and cooked through (internal temp for shrimp-based balls ~145°F / 63°C). If meatballs are browning too fast, lower heat to medium.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and sauté 1–2 minutes until softened, then add garlic and crushed red pepper and cook another 30 seconds until fragrant.

Deglaze the pan with 2 tablespoons dry white wine and let it reduce by half (about 1 minute). Add 1 cup tomato passata and bring to a gentle simmer. Cook 5 minutes to concentrate flavors.

Stir in 1 cup drained canned tuna, breaking it into bite-sized flakes with a spoon. Add 1 tablespoon dried wakame or crumbled nori, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon juice. Simmer very gently 2–3 minutes to combine and warm the tuna through. Taste and adjust seasoning. Keep warm off the heat until plating.

Whisk together 3 tablespoons hoisin sauce, 2 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon rice vinegar, 1 tablespoon water, and 1/4 teaspoon sesame oil until smooth and glossy. Adjust consistency with more water a teaspoon at a time if needed. Taste and adjust for sweetness or tang — add a pinch of salt or a drop of lime if desired.

If you prefer a warm glaze, briefly heat the mixture in a small saucepan over the lowest heat while stirring, then remove from heat. Otherwise use at room temperature as a creamy drizzle.

Bring 3 cups water or stock and 3/4 teaspoon salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup coarse polenta, whisking constantly to prevent lumps.

Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy. Stir in 2 tablespoons butter, 1/4 cup grated parmesan (if using), and 2 tablespoons cream or milk. Adjust salt to taste. Keep warm while finishing other components.

Seed the English cucumber by slicing lengthwise and scooping out the soft center; reserve the seedy flesh and finely chop it (this yields the 'cucumber seeds' textural element). Dice the seeded cucumber into 1/4-inch pieces.

In a bowl combine 1 cup diced mango, 1 cup diced seeded cucumber, 2 tablespoons reserved fine cucumber seeds, 1 tablespoon lime juice, 1 teaspoon rice vinegar, 1 tablespoon chopped cilantro, 1/2 teaspoon honey (optional), and 1/4 teaspoon salt. Toss gently and refrigerate briefly to meld flavors. Taste and adjust seasoning.

Spoon a generous portion (about 1/2 cup) of creamy polenta onto each plate and spread into a shallow well.

Place 3 seared shrimp meatballs on top of the polenta for each serving (12 meatballs total yields 4 servings).

Spoon 2–3 tablespoons of the warm Tuna Cocktail Marinara with Seaweed alongside or slightly over the meatballs so the sauce is visible but does not saturate the polenta.

Drizzle 1 tablespoon of the Hoisin Creamy Glaze over the meatballs in a decorative pattern.

Add 2–3 tablespoons of the mango-cucumber salad to the side of each plate to bring freshness and acidity.

Garnish with microgreens, a sprinkle of toasted sesame seeds, and a wedge of lemon or lime. Serve immediately.