One of our favorite overall appetizers has got to be meatballs, of many varieties, but these Smoked Shrimp In Italian Meatballs have definitely topped the list!
When I say smoked, I mean that the whole meatball (and the tender shrimp tucked inside them) was smoked...to perfection!
I don't know why, but I have always thought that making meatballs is pretty fun, other than when my ground beef is super cold. These little hidden shrimp meatballs are even better, and definitely a fun one to turn the kids loose with if you dare 🙂
First grab a medium sized mixing bowl and combine all of the ingredients including lean ground beef, egg yolk, Italian seasoned breadcrumbs (regular bread crumbs + Italian seasoning works too), chopped fresh basil, garlic powder, oregano, salt, and pepper.
Mix the ingredients together just enough that they are well combined and evenly distributed throughout the ground beef, then divide into 12 portions.
Flatten each portion into a disc shape and place the raw, peeled shrimp in the middle, wrapping the meatball around the shrimp and pinching it closed. Shape as necessary, leaving about a half inch of the shrimp tail showing out of the 1-1 ½ inch round meatball.
Place meatballs onto your smoker rack that is lined with aluminum foil to prevent the meatballs from sticking or falling apart and set your smoker temperature to 250 degrees F (121 degrees C).
Place your tray of hidden shrimp meatballs inside and let them smoke for 35-40 minutes, or until no longer pink inside.
Serve with our Classic Marinara Sauce (or a fresh herb tomato sauce as shown here). Enjoy!
Smoked Shrimp In Italian Meatballs
- 1 lb ground beef (extra lean is best)
- 1 egg yolk
- ¼ cup Italian seasoned breadcrumbs
- 1 Tbsp fresh basil (chopped)
- ½ Tbsp garlic powder
- 1 tsp oregano (dried, flakes)
- ½ tsp each, salt & pepper
- 12 shrimp (raw, large to extra large)
- In a medium mixing bowl, combine the lean ground beef, egg yolk, Italian seasoned breadcrumbs, fresh basil, garlic powder, oregano, salt, and pepper. Mix the ingredients enough so that they are distributed evenly throughout the ground beef and divide into 12 portions.
- Flatten the ground beef mixture out into a disc shape and wrap around the raw, peeled shrimp until only about ½ inch + of the shrimp tail is showing. Overall the meatballs will be roughly 1-1 ½ inch in size. Set the shrimp in meatballs onto your smoker rack (I lined mine with aluminum foil to prevent sticking and falling apart later) and place in the smoker at 250 degrees F (121 degrees C). Smoke for 35-40 minutes, or until no longer pink inside.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!