Discover the delightful combination of tender baked salmon meatballs paired with a luscious, creamy avocado sauce. This dish offers a wonderful balance of fresh seafood flavors and vibrant, smooth dipping sauce that’s perfect for sharing with family or friends.
Not only is this meal incredibly flavorful, but it’s also easy to prepare, nutritious, and ideal for those looking for a low-fat and satisfying main course. The subtle herbs and zesty citrus elevate the salmon meatballs to something truly special.
- Light yet flavorful salmon meatballs baked to perfection without excess oil.
- A creamy avocado sauce that adds freshness and healthy fats, ideal for dipping or drizzling.
- A simple, wholesome meal ready in just over half an hour to suit busy weeknights.
Ingredients
- Fresh salmon: 1 pound of skinless salmon, finely chopped to create tender meatballs with rich omega-3s.
- Breadcrumbs: Half a cup to bind the meatballs gently without making them heavy or dense.
- Grated Parmesan cheese: A quarter cup adds savory depth and a slight nuttiness to enhance flavor.
- Egg: One large egg provides the perfect binding agent for moist, cohesive meatballs.
- Fresh parsley: Two tablespoons of finely chopped herbs bring brightness and freshness.
- Garlic cloves: Three cloves minced (two in the meatballs, one in sauce) for aromatic, pungent notes.
- Lemon juice: A tablespoon to infuse a citrusy zing that complements the salmon’s natural sweetness.
- Salt and pepper: To taste, enhancing and balancing the overall flavors.
- Ripe avocado: One peeled and pitted, creating a creamy and smooth sauce base packed with healthy fats.
- Greek yogurt: A quarter cup to add tanginess and creaminess while keeping the sauce light.
- Lime juice: One tablespoon for fresh acidity, balancing the richness of avocado.
- Water: As needed, to adjust the avocado sauce to a smooth, dippable consistency.
Instructions
- Preheat and prepare baking sheet
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Set your oven to 400°F (200°C) and line a baking tray with parchment paper. This ensures the meatballs bake evenly and prevents sticking, making cleanup easier.
- Combine salmon mixture
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In a large mixing bowl, carefully combine finely chopped salmon, breadcrumbs, Parmesan cheese, egg, chopped parsley, minced garlic, lemon juice, salt, and pepper. Mix gently but thoroughly to incorporate all ingredients while maintaining a tender texture.
- Shape the meatballs
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Form the mixture into small, uniform meatballs about 1 to 1.5 inches in diameter. Even sizing helps them cook evenly and look attractive once baked.
- Bake the salmon meatballs
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Place the shaped meatballs on the prepared baking sheet, spacing them out slightly. Bake for 15-18 minutes until they are cooked through, firm to the touch, and slightly golden on the outside.
- Prepare the creamy avocado sauce
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While the meatballs bake, blend together ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper in a blender or food processor. Add water gradually to reach a smooth, dipping sauce consistency that feels light yet creamy.
- Serve and enjoy
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Arrange the warm salmon meatballs on a serving platter alongside the creamy avocado sauce. This sauce can be used for dipping or drizzled over the meatballs for extra flavor and moisture.
- For an added kick, feel free to mix diced jalapeño or a splash of hot sauce into the avocado sauce.
- Store any leftovers in an airtight container inside the refrigerator; they remain fresh for up to three days.
- This dish pairs wonderfully with a crisp green salad or steamed seasonal vegetables to round out your meal.
Storage Tips
Keep leftover salmon meatballs in an airtight container in the refrigerator for up to 3 days. The avocado sauce is best consumed fresh but can be stored separately for up to 24 hours to maintain its vibrant color.
Serving Suggestions
Serve these baked salmon meatballs alongside a light mixed greens salad or some steamed asparagus for a balanced and nourishing dinner. Optionally, offer warm pita bread or rice to make it a heartier meal.
- Use fresh, sushi-grade salmon for the best texture and flavor in your meatballs.
- Keep the mixing gentle to avoid overworking the salmon which could make the meatballs dense.
- The avocado sauce can be customized with herbs like cilantro or dill to complement the salmon taste even more.
FAQs
- Can I use frozen salmon for this recipe?
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Yes, but ensure the salmon is fully thawed, patted dry to remove excess moisture before chopping for best texture.
- What can I substitute for breadcrumbs?
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Ground oats or crushed crackers work well as a gluten-free alternative to breadcrumbs in the meatballs.
- Is it possible to cook these meatballs on the stovetop?
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Yes, gently pan-fry in a non-stick skillet over medium heat until cooked through and browned on all sides, but baking is healthier.
- How should I store leftover avocado sauce?
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Store in an airtight container in the fridge; adding a little lemon or lime juice helps prevent browning.
- Can I freeze the cooked salmon meatballs?
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Yes, freeze on a tray first, then transfer to a freezer bag. Reheat thoroughly before serving with fresh avocado sauce.
- What other dipping sauces pair well with salmon meatballs?
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Try tartar sauce, dill yogurt sauce, or a spicy sriracha mayo for tasty variations.
Baked Salmon Meatballs
Equipment
- 1 oven preheated to 400°F
- 1 baking sheet lined with parchment paper
- 1 blender or food processor for sauce
- 1 large bowl for mixing meatball ingredients
Ingredients
- 1 lb fresh salmon skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 ripe avocado peeled and pitted
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove minced
- Water to thin sauce if needed
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix the chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, garlic, lemon juice, salt, and pepper until well combined.
- Shape the mixture into small meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes until cooked through and lightly golden.
- While baking, prepare the avocado sauce by blending avocado, Greek yogurt, lime juice, garlic, salt, and pepper until smooth, adding water to reach the desired consistency.
- Serve the salmon meatballs hot with the creamy avocado sauce on the side for dipping.
Notes
- Add jalapeño or hot sauce for a spicy avocado sauce.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Pairs well with fresh salad or steamed vegetables.
