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shrimp scampi meatballs

Classic Shrimp Scampi Meatballs

Delicious Classic Shrimp Scampi Meatballs recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 52 minutes
Servings: 6 servings
Calories: 1025
Ingredients Method

Ingredients
  

For the meatballs
  • 1.25 lb shrimp (peeled, deveined, and finely chopped into 1/4-inch pieces)
  • 4.5 oz bell pepper
  • 1 small onion
  • 3 garlic cloves (freshly minced for best flavor)
  • 1 tbsp lemon zest
  • 2 tbsp chives
  • 1/2 tbsp tuscan seasoning
  • 1 large egg
  • 3/4 cup bread crumbs (I always use Panko for a lighter, crispier texture)
  • 4 tbsp mayonnaise (I prefer Hellmann's for extra moisture)
  • 1/2 teaspoon salt
For the scampi sauce
  • Reserved veggie juice
  • 4 garlic cloves (thinly sliced to infuse the oil without burning)
  • 1/4 cup dry white wine
  • 5 tbsp butter (I like Kerrygold unsalted butter for this)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 1 tbsp chives
  • 2 tsp tuscan seasoning

Method
 

  1. Pulse the bell pepper, onion, and 3 minced garlic cloves in a food processor until finely chopped. Transfer to a fine-mesh strainer and press gently to extract excess moisture, reserving the liquid for the sauce later—this step prevents soggy meatballs. In a large bowl, combine the finely chopped shrimp with the strained vegetables, then add the egg, Panko bread crumbs, salt, mayonnaise, chives, lemon zest, and Tuscan seasoning. Mix gently with your hands until just combined; avoid overmixing, which can make the meatballs tough and dense. I prefer to use my hands rather than a spoon because you can feel when everything is evenly distributed without pressing too hard.
  2. Roll the shrimp mixture into 1 to 1.5-inch balls and place them on a plate. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming. Working in batches to avoid crowding, carefully place the meatballs in the pan and sear for 6-7 minutes on the first side until golden and firm, then flip and cook for another 6-7 minutes on the second side. Transfer the cooked meatballs to a clean plate and set aside. I find that medium-high heat creates a nice golden exterior while keeping the interior tender and moist.
  3. Reduce heat to medium and add the remaining 3 tablespoons of butter to the same skillet. Add the 4 thinly sliced garlic cloves and cook for just 15-20 seconds, stirring constantly—this infuses the oil with garlic flavor without letting it burn and turn bitter. Immediately pour in the dry white wine and let it simmer for 1 minute to reduce slightly and cook off the raw alcohol taste. Stir in the reserved vegetable juice from Step 1, lemon juice, red pepper flakes, and Tuscan seasoning, then cook for another minute until the sauce is hot and slightly thickened.
  4. Return the cooked meatballs from Step 2 to the skillet and gently toss them in the scampi sauce to coat. Simmer together for 1-2 minutes to let the flavors meld. Transfer to a serving dish and garnish with fresh chives. Serve immediately over warm pasta, rice, or with crusty bread to soak up the delicious buttery-garlicky sauce.