Skip to Content

Spaghetti with Shrimp Meatballs

  • Save Recipe
  • Prep 10 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
  • Shop
There’s nothing more comforting than a plate of spaghetti with meatballs! And these spaghetti with shrimp meatballs are no exception. They’re delicious and will satisfy every member of your family. Shrimp meatballs are surprisingly tasty and easy to make. By grinding the shrimp you get a light and moist dough, so much so, that you won’t need an egg for consistency. I suggest you use coconut oil to fry them, but you can always use butter or olive oil as an option.
by Silvia Martinez
Updated Feb 14, 2017
  • Save
  • Share
  • Keep Screen On
  • Shop


  • 1 lb raw shrimp, deveined and peeled
  • 4 garlic cloves, finely chopped, divided
  • 8 branches of fresh parsley, finely chopped, divided
  • 1 teaspoon salt, divided
  • 1/2 cup Progresso™ Bread Crumbs Italian Style, divided
  • 1/3 cup olive oil + 4 tablespoons
  • 1-1 lb pack of spaghetti


  • 1
    Place the shrimp in a food processor.
  • 2
    Grind to a paste.
  • 3
    Add half the garlic, half the chopped parsley, 1/4 teaspoon salt and 2 tablespoons of bread crumbs, mix only until blended. It is very important that you do not mix too much, otherwise the meatballs will harden.
  • 4
    Form 24-26 meatballs about one inch in diameter.
  • 5
    Empty the rest of the bread crumbs to another plate. Take one of the meatballs and carefully cover it with the bread, repeat until finished with all the meatballs.
  • 6
    Following the instructions on the spaghetti package, bring water to a boil and cook the pasta.
  • 7
    Heat the oil in a large skillet and fry the meatballs until they take a golden shade all over the surface. Resist the temptation to flip them continuously. Leave them all on one side for about 40-50 seconds, check if they are golden, if so, flip them and so on until they are cooked through.
  • 8
    Remove from the oil and place on a plate covered with paper towels or paper towels to absorb the oil.
  • 9
    When the spaghetti is ready, strain it and set aside.
  • 10
    Heat the four tablespoons of olive oil, fry the rest of the garlic. Empty the pasta, the rest of the salt, the rest of the parsley and stir until well blended.
  • 11
    Add salt if needed and serve with the meatballs.

Expert Tips

  • tip 1
    To add a little spice, add jalapeño peppers or chopped serrano peppers to the meatballs.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved