Brothy Shrimp Meatballs With Sungold Tomatoes Recipe - Los Angeles Times

Ingredients

• 2 pounds jumbo shrimp, peeled and deveined
• 2 garlic cloves, roughly chopped
• 1 small yellow onion, roughly chopped
• Kosher salt
• 1 large egg
• 1/4 cup chopped cilantro (leaves and stems)
• 1/4 cup panko breadcrumbs
• Freshly ground black pepper
• 2 tablespoons avocado oil or other neutral oil
• 1 small yellow onion, minced
• 4 garlic cloves, minced
• 2 tablespoons double-concentrate tomato paste
• 1 pint Sungold or cherry tomatoes
• 1 tablespoon minced canned chipotle chile en adobo
• 2 bay leaves
• 1/2 small head of cabbage, sliced, for serving
• 1 cup roughly chopped cilantro, for serving
• 1/2 medium red onion, thinly sliced, for serving
• 2 limes, sliced, for serving