Irresistible Salmon Meatballs
A healthy, flavorful twist on traditional meatballs, these baked salmon meatballs are packed with fresh herbs and served with a creamy avocado sauce.
Equipment
- Food processor
- Mixing bowl
- Baking sheet
- Parchment paper
- Brush for olive oil
Ingredients
For the Salmon Meatballs
- 1 lb fresh salmon skin removed
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup fresh parsley finely chopped
- 2 green onions minced
- 2 cloves garlic minced
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- to taste salt and black pepper
- 2 tbsp olive oil for brushing
For the Avocado Sauce
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 1 jalapeño seeded and minced
- 1/4 cup fresh cilantro
- to taste salt and black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, pulse salmon until finely chopped but not pureed.
- In a mixing bowl, combine chopped salmon, breadcrumbs, egg, parsley, green onions, garlic, Dijon mustard, lemon zest, salt, and black pepper. Mix thoroughly and let sit for 10 minutes.
- Form mixture into 16-18 small meatballs, about 1½ inches in diameter.
- Brush meatballs with olive oil and place them on the prepared baking sheet.
- Bake for 12-15 minutes, turning once halfway through, until golden and cooked through.
- For the avocado sauce, blend avocado, Greek yogurt, lime juice, jalapeño, cilantro, salt, and black pepper in a food processor until smooth.
- Serve meatballs hot with avocado sauce on the side or drizzled on top.
Notes
For extra flavor, serve with a side of quinoa, rice, or in a pita wrap. These meatballs store well for meal prep!