Description
Delicious baked salmon meatballs paired with a creamy avocado sauce, perfect for any occasion.
Ingredients
Scale
- 1 lb fresh salmon, skin removed and finely chopped
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1/4 cup grated Parmesan cheese (or nutritional yeast)
- 1 egg (or flax egg for vegan option)
- 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 (or sour cream)
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Water to thin, if needed
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, lemon juice, salt, and pepper; mix until uniform.
- Form the mixture into small meatballs and place on the prepared baking sheet.
- Bake for 15-18 minutes until cooked through and golden.
- For the avocado sauce, blend avocado, Greek yogurt, lime juice, minced garlic, and a pinch of salt and pepper until smooth, adding water if needed to thin.
- Serve the meatballs warm with the creamy avocado sauce for dipping.
Notes
Make-ahead tips: Prepare meatball mixture a day in advance, and shape right before baking. Cooking alternatives: Use an air fryer for crispier meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg