Description
These healthy and flavorful baked salmon meatballs are tender on the inside with a lightly crisped golden crust. Paired with a velvety, tangy avocado sauce, they make the perfect weeknight dinner or elegant appetizer!
Ingredients
For the Salmon Meatballs:
– 1 lb fresh salmon fillet, skin removed
– 1/2 cup panko breadcrumbs
– 1 large egg
– 2 cloves garlic, minced
– 2 green onions, finely chopped
– 1 tbsp fresh dill or parsley, chopped
– 1 tbsp Dijon mustard
– Zest of 1 lemon
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (for brushing)
For the Creamy Avocado Sauce:
– 1 ripe avocado
– 1/4 cup plain Greek yogurt
– 2 tbsp fresh lime juice
– 1 small garlic clove
– 2 tbsp olive oil
– 2 tbsp water (as needed for consistency)
– Salt and pepper to taste
– Optional: 1 tbsp chopped cilantro or parsley
Instructions
Make the Salmon Meatballs:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Cut salmon into chunks and place in a food processor. Pulse until finely chopped but not a paste.
3. In a large bowl, combine the chopped salmon with panko, egg, garlic, green onions, dill, mustard, lemon zest, lemon juice, salt, and pepper.
4. Mix until well combined. Use damp hands to form 1 ½-inch meatballs. You should get about 16.
5. Place the meatballs on the baking sheet and brush or spray lightly with olive oil.
6. Bake for 18–20 minutes or until firm and slightly golden on top. Broil for 1–2 minutes for extra color if desired.
Make the Avocado Sauce:
7. In a food processor or blender, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and a pinch of salt and pepper.
8. Blend until smooth and creamy. Add water a tablespoon at a time until your desired consistency is reached. Adjust seasoning to taste.
9. Stir in chopped herbs if using.
Notes
Storage: Leftover meatballs can be refrigerated in an airtight container for up to 3 days. The avocado sauce is best fresh but can be stored for 1–2 days with plastic wrap pressed directly on the surface to prevent browning.
Serving Ideas: These meatballs are great over rice, quinoa, salad greens, or tucked into pita wraps.
Make Ahead: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 1g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 23g