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Home » Dinner » Shrimp Scampi Meatballs

Shrimp Scampi Meatballs

Created: February 7, 2018 Updated: September 14, 2020 by Lyuba Brooke 34 Comments *This post may contain affiliate links. Read More...

14.5K 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

These shrimp meatballs are juicy, tender, and delicious meatballs made out of fresh shrimp with lemon, garlic, herbs, and buttery white wine sauce.
4.50 from 14 votes
Print SaveSaved! Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 5 (Makes about 15 meatballs)
Calories: 318kcal
Author: Lyuba Brooke

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 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

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...

14.5K shares

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

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. 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
  2. Robin says

    July 27, 2020 at 7:52 pm

    Yum yum yum!

    Reply
  3. 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
  4. 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
  5. 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
  6. 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
    • LyubaB says

      February 7, 2023 at 10:32 am

      Yes, you can leave it out.

      Reply
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
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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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