Description
These Baked Salmon Meatballs with Avocado Sauce are a light, flavorful, and healthy twist on traditional meatballs! Made with fresh salmon, herbs, and spices, they are baked to perfection and served with a creamy, zesty avocado sauce. A perfect dish for meal prep, appetizers, or a wholesome dinner!
Ingredients
For the Salmon Meatballs:
- 1 lb fresh salmon, skin removed and finely chopped
- ½ cup breadcrumbs (panko or regular)
- 1 egg, beaten
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
For the Avocado Sauce:
- 1 ripe avocado
- ¼ cup Greek yogurt
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh cilantro or parsley
- ¼ tsp salt
- ¼ cup water (adjust for desired consistency)
Instructions
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Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Make the Meatball Mixture: In a large bowl, combine the chopped salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, paprika, salt, pepper, and parsley. Mix well until evenly combined.
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Form the Meatballs: Shape the mixture into small meatballs (about 1 ½ inches in diameter) and place them on the prepared baking sheet.
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Bake: Bake for 12-15 minutes or until the meatballs are firm and lightly golden.
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Prepare the Avocado Sauce: While the meatballs bake, blend avocado, Greek yogurt, lemon juice, garlic, cilantro, salt, and water in a food processor until smooth and creamy. Adjust water for consistency.
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Serve: Drizzle or dip the baked salmon meatballs with the avocado sauce and enjoy warm!
Notes
- Swap breadcrumbs for almond flour to make the meatballs gluten-free.
- Add red pepper flakes for a hint of spice.
- Serve with a side of quinoa, salad, or roasted vegetables for a full meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean