Gut Friendly Gluten Free Italian Shrimp Meatballs in Marinara

Total time1 hr 5 min

Prep time20 min

Cook time30 min

Gut Friendly Gluten Free Italian Shrimp Meatballs in Marinara

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Ingredients

4 servings

For the shrimp meatballs

1 lb raw shrimp, peeled and deveined
½ cup gluten free breadcrumbs
Schar Gluten-Free Bread Crumbs, 8.8 oz 4C Gluten Free Plain Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs
Glutino Bread Crumbs, Gluten Free, Original 12 Oz
Clearspring Organic Brown Rice Breadcrumbs Wholegrain
See all
¼ cup finely grated parmesan cheese
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)

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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