Let’s be real—sometimes you just want a meatball sub that doesn’t put you in a food coma 20 minutes later. And other times, you’re thinking, “What if my sandwich was just a little fancier?” Enter: Shrimp Meatball Subs.
They’re juicy, flavorful, a little bougie, but still give you the satisfying messiness of a good ol’ sub. This isn’t your Nonna’s meatball sub—but hey, she’d probably ask for the recipe.
Why This Recipe is Awesome
- Shrimp meatballs = wild card win. Everyone expects beef or turkey. Nobody expects shrimp. It’s the plot twist your lunch deserves.
- Lighter, but still super satisfying. You won’t feel like you need a nap immediately after. Maybe just a little one.
- Ridiculously flavorful. Think garlicky, herby, lemony meatballs packed with umami.
- Cheesy, saucy, toasty goodness. Same messy vibes, but a little more “coastal chic.”
- No deep frying required. These bake or pan-sear in under 20 minutes. Easy peasy, lemon… shrimp squeezy?
Ingredients You’ll Need
Here’s your grocery hit list. You probably have most of this already—unless your fridge is currently just a bottle of hot sauce and a lonely onion.
For the shrimp meatballs:
- 1 lb raw shrimp, peeled, deveined, tails off (don’t worry, they’re going in the food processor)
- 1 clove garlic – or 2 if you’re that person (same)
- ¼ cup breadcrumbs – panko works great for texture
- 1 egg – for binding all that shrimp goodness together
- 2 tbsp parsley or cilantro – pick your herb fighter
- Zest of 1 lemon – trust me on this
- 1 tbsp grated Parmesan – optional, but highly recommended
- Salt & pepper – obviously
For the subs:
- 4 soft sub rolls or hoagie buns – crusty on the outside, soft inside = sandwich nirvana
- 1 cup marinara sauce – use a good one or make your own if you’re feeling extra
- 1 cup shredded mozzarella – more if you’re a cheese maximalist
- Extra Parmesan for sprinkling – never optional, IMO
- Fresh basil or arugula (optional) – if you wanna add a lil green to the situation
Step-by-Step Instructions
This whole thing comes together faster than you can binge 3 food videos and forget why you opened your fridge. Let’s roll:
1. Preheat your oven to 400°F (200°C).
Or preheat your pan if going stovetop. Either way, get the heat going.
2. Make the meatball mix.
Toss shrimp, garlic, breadcrumbs, egg, herbs, lemon zest, Parmesan, and seasoning into a food processor. Pulse until the mixture is blended but still a little chunky. We’re going for “meatball paste,” not baby food.
3. Form into meatballs.
Scoop out golf ball–sized blobs (a cookie scoop works like magic here). You should get about 12-ish.
4. Cook the meatballs.
- Oven method: Place on a lined baking sheet and bake for 15–18 minutes until golden and cooked through.
- Pan-sear method: Heat a bit of oil in a nonstick pan, and cook meatballs for 3–4 minutes per side until browned and firm.
Either way, don’t overcook—shrimp gets grumpy and rubbery.
5. Heat the sauce.
Warm the marinara in a small saucepan. Add the meatballs in for a quick 2–3 minute simmer so they soak up that saucy love.
6. Toast your buns (optional but glorious).
Split the rolls and toast them under the broiler or in a pan, cut side down, until golden. Adds crunch and helps avoid soggy-bottom syndrome.
7. Build your subs.
Place 3 shrimp meatballs in each bun, spoon on some marinara, sprinkle a generous handful of mozzarella and Parm, and broil until melted and bubbly. Top with fresh basil or arugula if you’re feeling fancy.
8. Eat. Get messy. Smile.
Seriously—grab napkins. This is not a fork-and-knife meal.
Common Mistakes to Avoid
Because no one wants shrimp-flavored regrets:
- Overprocessing the shrimp. If it turns into pink mush, the texture will be weird. Pulse in short bursts.
- Skipping the lemon zest. It’s the flavor lifeline. Don’t ghost it.
- Undertoasting the bread. Soggy sub = sad sub.
- Overloading the sauce. Balance, young Padawan. You want saucy, not soup-in-a-bun.
Alternatives & Substitutions
Feel free to remix this—just don’t blame me if it turns into seafood chaos.
- No breadcrumbs? Try oats pulsed into a crumb, or almond meal for a low-carb twist.
- No egg? Use a flax egg (1 tbsp ground flax + 3 tbsp water) or a little mashed potato.
- No shrimp? Try scallops or a mix of shrimp + white fish. Wild card but it works.
- Want it spicy? Add red pepper flakes or a little harissa to the meatball mix.
- Dairy-free? Skip the Parm, and use vegan cheese or nutritional yeast.
FAQ (Frequently Asked Questions)
Do I have to use raw shrimp?
Yes. Pre-cooked shrimp will turn to rubber during processing and cooking. Go raw or go home.
Can I freeze the meatballs?
Absolutely. Freeze them cooked or uncooked. Just don’t forget to label the bag unless you enjoy mystery freezer meals.
Can I make these gluten-free?
Yup. Use GF breadcrumbs and make sure your buns and sauce are gluten-free too.
What if I don’t have a food processor?
Chop the shrimp finely with a knife. Takes longer, but gives you bragging rights and a killer arm workout.
Can I serve these over pasta instead of in a sub?
Oh 100%. Shrimp meatballs + spaghetti = surf-and-turf dreams.
Final Thoughts
Who knew shrimp could meatball so hard? This sub hits every craving button: crispy, saucy, cheesy, meaty (but make it seafood). It’s like your favorite sandwich just got a fresh, beachy makeover—and somehow managed to stay comforting and messy in all the right ways.
So yeah, go forth. Make shrimp meatballs. Stack them on a toasted bun. Drizzle with marinara. Melt that cheese. And most importantly, don’t forget the napkins.
Your dinner just got an upgrade—and your sandwich game will never be the same. 🦐🔥🥖