Baked Salmon Meatballs
These baked salmon meatballs are tender and flavorful, complemented by a creamy avocado sauce perfect for dipping, making a healthy and satisfying main dish.
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.