Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 (Makes about 15 meatballs)
Calories 318 kcal
- 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
- 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
- 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.
- 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.
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : https://www.willcookforsmiles.com/2018/02/shrimp-scampi-meatballs.html