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Pulse the bell pepper, onion, and garlic until finely minced. Strain through a mesh strainer and save the liquid for the sauce.
Pulse the shrimp until finely chopped. Mix shrimp with the strained vegetables, lemon zest, chives, seasoning, egg, breadcrumbs, mayo, and a little salt until it holds together.
Heat oil in a skillet. Roll the mixture into small balls and cook 3–4 minutes per side until lightly golden and fully cooked. Remove and set aside.
In the same pan, cook the pressed garlic briefly. Pour in broth and the reserved vegetable juice, then add butter, seasoning, and salt. Simmer until smooth and slightly thickened.
Return the meatballs to the pan and coat them in the sauce. Simmer 2–3 minutes, sprinkle with chives, and serve over pasta, rice, or vegetables.