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Home » Dinner » Shrimp Scampi Meatballs

Shrimp Scampi Meatballs

Created: February 7, 2018 Updated: September 14, 2020 by lyuba 30 Comments

13.2K shares
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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 Scampi Meatballs in a bowl

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.

PIN IT if you LOVE IT!

Shrimp Scampi Meatballs in a pan

Shrimp Scampi Meatballs in a bowl

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!

Shrimp Scampi Meatballs in a bowl

More Seafood Recipes To Try:

Salmon Florentine

Avocado Shrimp Salad

Tropical Shrimp Bowl

Avocado Salmon Rice Bowl

Cajun Baked Salmon

Shrimp Scampi Meatballs in a bowl

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Shrimp Scampi Meatballs in a bowl with one being picked up with a spoon

Shrimp Scampi Meatballs

4.34 from 9 votes
Print SaveSaved! Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 (Makes about 15 meatballs)
Calories: 318kcal

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
US Customary - Metric

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 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

Gluten Free Notes: to make these meatballs gluten free, use GF bread crumbs. I noticed that a couple of extra tablespoons are needed of the GF bread crumbs because they are not as dense as regular bread crumbs. 
Tuscan Seasoning: Tuscan seasoning can be found in most grocery stores. You can also make your own by combining dry rosemary, thyme, basil, and parsley. There are recipes that can be found online. 

Nutrition

Calories: 318kcal | Carbohydrates: 13g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 933mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 55.7mg | Calcium: 192mg | Iron: 3.2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Shrimp Scampi Meatballs in a bowl collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

13.2K shares

Filed Under: 30 Minute Meals, Dinner, Gluten Free, Popular Posts, Seafood, Shrimp, Valentine's Day Tagged With: meatballs, shrimp

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.

Comments

  1. Meg says

    February 23, 2018 at 2:59 pm

    5 stars
    Just made these and they are amazing!!!! I had never made shrimp meatballs so I was intrigued and my whole family loved them! A nice light dish and not heavy! I served them over zucchini noodles! Great, unique, easy to follow recipe!

    Reply
    • lyuba says

      March 1, 2018 at 5:00 pm

      I love hearing that! I am definitely going to try them with zucchini noodles because I don’t eat much pasta myself 🙂

      Reply
  2. Judith says

    April 13, 2018 at 10:27 pm

    Hi, I would like to know on the shrimp meatballs how many are per serving? nutrition facts

    Reply
    • lyuba says

      April 17, 2018 at 9:28 am

      Oh of course, it’s 3 meatballs per serving. I got 15 meatballs out of this recipe total.

      Reply
  3. Judith says

    April 16, 2018 at 9:57 pm

    5 stars
    I would like to use this recipe to make stuffed lasagna rolls, with a creamy lemon white wine sauce poured on top. Sprinkle with fresh chopped parsley.

    Reply
    • lyuba says

      April 17, 2018 at 9:26 am

      Hi Judith! That sounds very interesting 🙂 I would probably cook (or at least par-cook) the meatballs first. I hope you’ll let me know how it turns out!

      Reply
  4. Greg says

    May 26, 2018 at 9:25 am

    5 stars
    I made these, changes it up by wrapping bacon around them and putting them in the grill (indirect heat)
    Turned out fabulous!!
    Thank you

    Reply
  5. JG says

    May 10, 2019 at 8:10 am

    If you soak the bread crumbs in just enough water or milk you will get a more tender meat ball. Only use as much moisture as needed for the bread crumbs to be come moist almost to the point of turning into a paste. So add the moisture a little at a time.

    Reply
    • LyubaB says

      May 13, 2019 at 8:18 pm

      With shrimp meatballs there is a lot more liquid so I wouldn’t recommend soaking the bread crumbs. I hope you will try it!

      Reply
  6. Stone says

    July 4, 2019 at 3:52 pm

    5 stars
    The best shrimp balls I have ever had! Great recipe.

    Reply
    • LyubaB says

      July 10, 2019 at 10:24 am

      Thanks, Stone!

      Reply
  7. MAGGIE says

    July 25, 2019 at 12:59 pm

    I WANT TO MAKE THESE, BUT CAN NOT EAT CITRUS.. IS IT POSSIBLE TO OMIT IT?

    Reply
  8. Kim says

    December 15, 2019 at 9:57 pm

    Could I just serve these as an appetizer? Also I’m allergic to basil. Can I leave it out?

    Reply
    • LyubaB says

      December 16, 2019 at 9:56 pm

      Hi, Kim! I think they make a great appetizer and you can just leave out the basil. I hope you like it! 🙂

      Reply
  9. Priskila says

    February 15, 2020 at 3:21 am

    this is very useful

    Reply
    • LyubaB says

      February 17, 2020 at 5:06 pm

      Thanks!

      Reply
  10. Erica says

    February 27, 2020 at 7:32 pm

    No white wine

    Reply
    • LyubaB says

      March 5, 2020 at 10:03 am

      Hi, Erica! You could use grape juice or apple juice with a tablespoon of white balsamic vinegar.

      Reply
  11. Robin says

    July 27, 2020 at 7:52 pm

    Yum yum yum!

    Reply
  12. Lisa says

    July 30, 2020 at 8:28 pm

    5 stars
    Made this for company and it was a huge success. Everyone’ loved it and I would certainly make it again.

    Reply
    • LyubaB says

      August 4, 2020 at 10:03 am

      Thank you, Lisa! I am so happy it was a success! 🙂

      Reply
  13. Dennis says

    December 23, 2020 at 2:29 pm

    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.

    Reply
  14. Eliz A says

    January 13, 2021 at 8:18 pm

    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!

    Reply
    • LyubaB says

      January 19, 2021 at 1:59 pm

      Yes, that would be fine, I hope you like them! 🙂

      Reply
  15. Chuck Martins says

    November 7, 2022 at 10:11 pm

    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

    Reply
    • LyubaB says

      November 10, 2022 at 11:42 am

      The texture of these shrimp meatballs does resemble the texture of shrimp and as long as you don’t overcook them.

      Reply
  16. Odette says

    November 8, 2022 at 3:53 pm

    Do you think Herbs de Provence would be a good substitute for the Tuscan seasoning?

    Reply
    • LyubaB says

      November 10, 2022 at 11:53 am

      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/

      Reply
  17. Ally O'Connor says

    December 7, 2022 at 5:48 pm

    This was asked before, but with no answer. Can you bake these in the oven? What temperature and how long. Thanks!

    Reply
  18. Holly says

    December 24, 2022 at 9:15 am

    5 stars
    This is an excellent recipe. I will make these again! Next time I will sway the seasonings to an Old Bay meatball and sauce.

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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