Description
These Shrimp Scampi Meatballs combine the delicate sweetness of finely chopped shrimp with flavorful vegetables and herbs, all cooked in a rich garlic butter and white wine sauce. Perfect as a unique appetizer or main dish, they deliver the classic taste of scampi in an easy-to-eat meatball form, ready in just 35 minutes.
Ingredients
Shrimp Meatballs
- 1 lb peeled and deveined 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 large egg
- 1/2 cup bread crumbs (can use gluten free)
- 3 Tbsp mayonnaise
- Salt (to taste)
Sauce
- Saved juice from straining veggie mixture
- 3 garlic cloves (pressed)
- 1/4 cup dry white wine
- 4 Tbsp unsalted butter
- 1 Tbsp minced chives
- 2 tsp Tuscan seasoning
Instructions
- Prepare Veggies: Seed and chop the yellow bell pepper and add it to the food processor. Peel and chop the onion and add it along with 2 garlic cloves. Pulse several times until finely minced but not pureed.
- Strain Veggies: Transfer the minced vegetable mixture into a fine mesh strainer set over a small bowl. Press gently to extract the juice, saving this juice for the sauce. Transfer the minced veggies into a mixing bowl.
- Process Shrimp: Add peeled and deveined shrimp into the food processor and pulse until very finely chopped. Add the chopped shrimp to the bowl with the minced veggies.
- Mix Meatball Ingredients: Add egg, Tuscan herb seasoning, bread crumbs, salt, mayonnaise, minced chives, and lemon zest to the bowl. Mix thoroughly until the ingredients are evenly combined.
- Preheat Pan: Heat a large cooking pan over medium heat and add a couple tablespoons of canola oil for cooking the meatballs.
- Form Meatballs: Lightly oil your hands and roll the mixture into meatballs about 1 to 1.5 inches in diameter. Using a #40 cookie scoop (1.5-2 Tbsp) ensures even sizing. Roll all meatballs before cooking.
- Cook Meatballs: Place meatballs in the preheated pan and cook for about 7 minutes on each side, covering with a lid after flipping to help cook through. Meatballs should be firm and fully cooked inside.
- Prepare Sauce: Once meatballs are cooked, add pressed garlic cloves to the pan and sear briefly until fragrant.
- Deglaze with Wine: Pour in the white wine and let it simmer for about a minute to reduce slightly.
- Finish Sauce: Add butter, reserved vegetable juice, and 2 tsp Tuscan seasoning. Add salt if needed. After the butter melts, gently shake the pan to combine ingredients. Cover and cook for a couple more minutes to meld flavors.
- Serve: Sprinkle minced chives over the meatballs as you serve. These shrimp scampi meatballs pair wonderfully with pasta, rice, or roasted vegetables.
Notes
- Tuscan herb seasoning typically includes a blend of herbs like rosemary, thyme, sage, marjoram, oregano, and sometimes red pepper flakes. You can substitute with Italian seasoning if unavailable.
- For a gluten-free version, use gluten-free bread crumbs.
- Use a cookie scoop to ensure even-sized meatballs for consistent cooking.
- Cooking times may vary depending on the size of the meatballs; always check for doneness by ensuring meatballs are firm and cooked through.
- Saved vegetable juice adds extra moisture and flavor to the sauce; do not discard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
