Shrimp Meatballs with Cream Cheese and Herbs
Shrimp provide plenty of protein and iodine, while cream cheese adds calcium and keeps the mixture tender without flour or breadcrumbs. Dill and lemon make the flavor cleaner and lighter without hiding the seafood base. The result is a soft keto meatball that works well as a hot appetizer or a light dinner.
Thaw shrimp (1000 g) completely if needed and pat them dry well. Blend about 70% of the shrimp (from 1000 g) into a paste and chop the remaining 30% into small pieces so the texture stays more interesting. Finely chop onion (80 g) and dill (15 g).
Combine shrimp (1000 g), cream cheese (200 g), onion (80 g), egg (50 g), dill (15 g), lemon (10 g of juice), table salt (5 g), and white pepper (2 g). Mix gently for 1-2 minutes until the mass becomes even and sticky, then chill it for 20 minutes.
Shape small meatballs with damp hands. Heat olive oil (20 g) and cook the meatballs for 5-7 minutes, rolling them gently in the pan until they turn lightly golden and fully opaque inside.
Serve hot with a light creamy or yogurt sauce, or simply with a wedge of lemon. They are especially good right after cooking while still tender and juicy.
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