Description
These Shrimp Scampi Meatballs combine tender, finely chopped shrimp and vibrant vegetables, seasoned with lemon zest, Tuscan herbs, and fresh chives. Pan-seared until perfectly golden, they’re finished with a luscious garlic butter and white wine sauce infused with the juice from the sautéed veggies. Ideal for serving over pasta, rice, or roasted vegetables, this dish offers a sophisticated seafood twist on classic meatballs.
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 Vegetables: Seed and chop the yellow bell pepper, peel and chop the onion, and add these along with the garlic cloves to a food processor. Pulse until finely minced but not blended.
- Extract Veggie Juice: Transfer the minced vegetable mixture into a fine mesh strainer over a small bowl. Press several times to extract most of the juice. Reserve the juice for the sauce and transfer the minced veggies into a mixing bowl.
- Chop Shrimp: Add peeled and deveined shrimp to the food processor and pulse until very finely chopped. Transfer the chopped shrimp into the bowl with the minced vegetables.
- Mix Meatball Ingredients: Add the egg, Tuscan herb seasoning, bread crumbs, salt, mayonnaise, minced chives, and lemon zest to the shrimp-vegetable mixture. Mix thoroughly until evenly combined.
- Form Meatballs: Preheat a large pan over medium heat and add 2 tablespoons of canola oil. 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) for even size. Roll all meatballs before cooking.
- Cook Meatballs: Place the meatballs into the heated pan and cook for approximately 7 minutes on each side. Cover the pan with a lid after flipping to ensure even cooking. Meatballs should be firm and fully cooked inside; test by breaking the largest meatball to confirm.
- Make Sauce: Once meatballs are cooked, add pressed garlic to the pan and sear for a few seconds. Pour in the white wine and let it simmer for about one minute. Add butter, reserved vegetable juice, Tuscan seasoning, and salt if needed. After the butter melts, gently shake the pan to blend the sauce well. Cover and cook for an additional few minutes.
- Serve: Sprinkle minced chives over the meatballs when serving. These shrimp scampi meatballs pair wonderfully with pasta, rice, or roasted vegetables.
Notes
- Tuscan herb seasoning typically includes a mix of dried rosemary, thyme, oregano, basil, and marjoram.
- For a gluten-free version, use gluten-free bread crumbs.
- Use fresh lemon zest for the best vibrant flavor.
- When forming meatballs, using a cookie scoop ensures consistent sizing for even cooking.
- Covering the pan while cooking helps retain moisture and cooks meatballs through.
- If white wine is unavailable, dry vermouth or chicken broth can be substituted.
