To make the shrimp meatballs: Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Bake popcorn shrimp for 12 minutes, remove from oven.
Put cooked popcorn shrimp and remaining ingredients (old bay, green onions, Worcestershire sauce, cream cheese, Parmesan cheese, lemon juice) in a food processor and process until well combined (I processed mine for 30 seconds, scrape down the sides and then processed for another 10 seconds.)
Use a tablespoon cookie scoop or your hand to form tablespoon size meatballs with contents of the food processor. Put formed meatballs onto lined baking sheet sprayed with cooking sheet.
Bake for 10 minutes, remove from oven and rotate/flip meatballs and bake for another 10 minutes, then remove from oven.
While the meatballs are baking, make the garlic aioli by combining all the ingredients in a bowl and stirring well. Transfer sauce into a piping bag, or into a ziplock bag and then cut of the corner to make it function like a piping bag.
When meatballs are done, arrange them on a plate and squeeze a little aioli onto each meatball, serve remaining aioli on the side for dipping, enjoy!