Anti Inflammatory Gluten Free Italian Shrimp Meatballs in Marinara
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Learn more →Ingredients
4 servings
For the shrimp meatballs
- 1 lb raw shrimp, peeled and deveined
- ½ cup gluten free breadcrumbs
- ¼ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 1 large egg
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara sauce
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 fresh basil leaves, torn
For serving
- gluten free pasta or polenta, cooked, for serving (optional)
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Roughly chop half the shrimp into small pieces and transfer the remaining half to a food processor. Pulse the processor 8–10 times until the shrimp forms a coarse paste — not a smooth purée. Combine the paste and chopped shrimp in a large mixing bowl.
- 2
Add the gluten free breadcrumbs, Parmesan, egg, parsley, oregano, red pepper flakes, salt, and black pepper to the shrimp. Mix with your hands or a fork until just combined and the mixture holds together when pressed. Refrigerate for 15 minutes to firm up.
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