Shrimp Scampi Meatballs
There are no words that will truly describe the amazing taste of these Shrimp Scampi Meatballs. Yes, these are SHRIMP MEATBALLS! Juicy, tender, and delicious meatballs made out of fresh shrimp with lemon, garlic, herbs, and buttery white wine sauce.
SHRIMP MEATBALLS
I have been waiting to share these shrimp meatballs with you for SO long! I’ve been working on this recipe for several months now and it’s evolved into something amazing.
Ever since I made my shrimp burgers, I wanted to make a shrimp meatball recipe as well. I was experimenting with different flavors and also the way to make shrimp meatballs gluten free. It’s really easy to make meatballs gluten free by substituting bread crumbs for either GF bread crumbs or using a slice or two of GF bread. (I actually prefer a slice of bread to bread crumbs when making gluten free beef/pork meatballs.)
With shrimp meatballs, it’s a little different because adding bread wasn’t working as well. Bread crumbs work great thought, you just have to adjust the amount a little.
There is a note for GF substitution in the recipe for those who are interested.
Like I said, I’ve experimented with different flavors. My go-to way to make shrimp is with lemon (or lime), herbs and garlic flavors. My first idea for shrimp meatballs was to make lemon infused shrimp meatballs with Tuscan butter. That turned out AMAZING but I needed to improve the meatball itself and it as missing a sear. You need the sear because flavor is greatly enhanced by searing meat and I am a huge fan of that!
While I was making my new batch of shrimp meatballs, there was a bottle of wine staring at me. “Why not?” I thought, and I decided to add some white wine while cooking the shrimp. So we’ve got garlic, butter, lemon, white wine…there is a classic shrimp scampi flavor make up and it was an instant hit. Beautiful sear, beautiful flavors, and a beautiful meatball!
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Shrimp Scampi Meatballs
Ingredients
Shrimp Meatballs
- 1 lb raw shrimp
- 4.5 oz yellow bell pepper (1 medium pepper)
- 1 small yellow onion
- 2 garlic cloves
- 1 lemon ZEST
- 2 Tbsp minced chives
- 1/2 Tbsp Tuscan herb seasoning ** see notes
- 1 egg
- 1/2 cup bread crumbs
- 3 Tbsp mayo
- Salt
Sauce
- Saved juice from straining veggie mixture to add to sauce
- 3 garlic cloves pressed
- 1/4 cup dry white wine
- 4 Tbsp butter
- 1 Tbsp minced chives
- 2 tsp Tuscan seasoning
Instructions
Shrimp Meatballs:
- Seed and chop yellow bell pepper and add it to the food processor. Chop onion and add it to the food processor as well. Add garlic cloves.
- Pulse a few times until finely minced but not blended. Transfer the veggie mixture into a fine mesh strainer and set over a small bowl to catch the juices. Press a few times to get most of the juice out. Save the juice for the sauce and add veggie mixture into a mixing bowl.
- Add peeled and deveined shrimp into a food processor and pulse a few times, until very finely chopped, and transfer into the bowl with minced veggies.
- Add egg, seasoning, bread crumbs, salt, mayo, minced chives, and lemon zest. Mix everything very well, until all ingredients are evenly incorporated.
- Preheat a large cooking pan over medium heat. Add a couple of tablespoons of canola oil for cooking shrimp meatballs.
- Rub your hands with a little bit of oil and roll meatballs that are about an inch to an inch and a half in diameter.
- Place meatballs into the heated pan and cook for about 7 minutes on each side (depending on the size of the meatballs.) You can cover the pan with a lid after flipping meatballs. Meatballs should be firm to the touch but you can always break apart the biggest one to make sure it's cooked through in the center.
- Once the meatballs are just done, add pressed garlic and let it sear for a few seconds.
- Add white wine and let it simmer for about a minute.
- Add butter, saved juice from veggies, and seasoning. Add salt if needed. After butter melts, gently shake the pan to mix sauce ingredients well. Cover and cook for a couple of minutes.
- Sprinkle with some chives as you're serving the meatballs.
- You can serve shrimp meatballs over pasta or roasted veggies.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Phenomenal. Imagine the juiciest, tastiest, most high-quality shrimp shumai you’ve ever had and you’ll have an idea of the flavor and texture of these meatballs. I made them about one hour ago and came right back to write a review. Since my husband does not eat mayonnaise, I had to replace it with one tablespoon of olive oil plus one tablespoon of grated parmesan cheese, but they still turned out great. Thank you for the recipe!
Wow, what an incredible compliment! 😍 I’m so happy you loved the meatballs and really appreciate you taking the time to come back and share your review. Your substitution sounds like a great alternative—so glad it worked out! Thank you for trying the recipe and for your thoughtful feedback! 😊
I used this recipie as a guide, thank you. I didn’t have all the ingredients but they came out great.
I didn’t have onions, peppers or chives. I used cilantro, what spices I had, leftover cooked shrimps and 2 eggs. I’d post a photo if I could. Really yummy.
I am so glad it worked out for and was great!
Made these for dinner tonight with white rice. They were delicious!
I am so glad you liked the recipe, Debbie!
Can the mayo be omitted or substituted? My husband doesn’t eat mayo but I would love to try these. If I omit it do you think it would affect the outcome, taste? Texture? Etc.?
Try it yourself and let us know.
This is an excellent recipe. I will make these again! Next time I will sway the seasonings to an Old Bay meatball and sauce.
Glad you liked them, Holly!
This was asked before, but with no answer. Can you bake these in the oven? What temperature and how long. Thanks!
I have never tried to make them in the oven so I can’t guarantee that they will be good. But I would cook them at 375 and start checking them after 15 minutes. I am not sure what the exact cook time would since I haven’t tried them that way.
Do you think Herbs de Provence would be a good substitute for the Tuscan seasoning?
It is actually a different flavor, it’s a french season, not Italian so you could substitute an Italian seasoning instead. If you don’t have Italian seasoning you can make your own and I tell you how in my Italian Dressing post that I will link at the bottom for you.
https://www.willcookforsmiles.com/italian-dressing/
Hi, I just found your food blog by searching for “shrimp meatballs”. I’m curious about the texture of these shrimp meatballs. If cooked properly, is the texture similar to properly cooked shrimp or do they end up with more “bounce”. My daughter is vegetarian /semi-pescatarian. She used to loathe shrimp but has made room for certain preps in her diet, seemingly based on texture (or, perhaps she likes fried food of any ilk and so has allowed fried shrimp a spot on her plate). Any input is welcome. I’m visiting her at college this weekend and I wanted to prepare a meal that was new (but not new in the experimental sense). Many thanks,
Chuck
The texture of these shrimp meatballs does resemble the texture of shrimp and as long as you don’t overcook them.
Hi! This looks great, and I hope to try it at the beach next week. Question: Can you make the meatballs a few hours ahead of time (but hold off on the sauce), refrigerate them and then gently reheat them in the sauce preparation? Have you done that? Thank you!
Yes, that would be fine, I hope you like them! 🙂
Hello,
If I wanted to bake these instead of frying them, what temperature would be good…375? Also, how long would you suggest to cook them?
Thank you for your help.
Dennis, would love to know if you tried and how it worked out? Suggestions??