Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; lightly spray with nonstick cooking spray, set aside.
Switch up your meatball protein with shrimp to enjoy seafood in a unique way!
Servings and Ingredients
|1 lbs. Hy-Vee FishMarket peeled deveined raw shrimp, tails removed|
|1 Hy-Vee large egg, beaten|
|¼ c. Hy-Vee plain bread crumbs|
|¼ c. white onions, finely chopped|
|1 tsp. lemon zest|
|½ tsp. Old Bay seasoning|
|¼ tsp. Hy-Vee black pepper|
|½ (7.5-oz.) bottle scampi seafood sauce|
|5 c. linguine, cooked; hot|
|Fresh parsley, chopped; for garnish, if desired|
|Lemon, sliced, for garnish|
Things To Grab
- Large rimmed baking pan
- Paper towels
- Food processor
- Large bowl
- 1-1/4-inch cookie scoop
Pat shrimp dry with paper towels. Place in food processor. Cover and pulse until coarsely chopped. Place shrimp in a large bowl. Gently combine beaten egg, bread crumbs, white onion, lemon zest, Old Bay, and black pepper.
Shape mixture into balls with 1-1/4-inch scoop or moistened hands. Place meatballs on prepared baking sheet about 1-inch apart. Bake for 4 to 8 minutes, turning once halfway through until internal temperature reaches 145 degrees. Drain on paper towels.
Hyvee Culinary Expert TipTo cook meatballs in a skillet, spray a large nonstick skillet with Hy-Vee nonstick cooking spray. Working in batches, cook meatballs in skillet over medium heat for 4 to 8 minutes, turning often. Drain on paper towels.
For sauce: Heat sauce in large saucepan. Add meatballs and 5 cups hot cooked linguine; toss and heat until warm. Garnish with chopped parsley and lemon slices, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 195mg
- Sodium: 930mg
- Total Carbohydrates: 59g
- Protein: 27g