Brothy Shrimp Meatballs With Sungold Tomatoes Recipe - Los Angeles Times

Name: Brothy Shrimp Meatballs With Sungold Tomatoes Recipe - Los Angeles Times
Total time: 55 min
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

www.latimes.com

Meatballs made with shrimp instead of meat are a specialty of coastal Mexico. These albóndigas de camarón are tender and fluffy and served in a tomato-y broth with lots of fresh cilantro.

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