Baked Salmon Meatballs with Creamy Avocado Sauce
Ingredients
For the Salmon Meatballs (Makes about 12–14 meatballs)
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1 lb (450 g) fresh salmon fillet, skin removed
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½ cup breadcrumbs (panko preferred)
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1 egg
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2 cloves garlic, minced
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2 tbsp fresh parsley, finely chopped
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1 small shallot or ½ small onion, finely chopped
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1 tsp Dijon mustard
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½ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil (for brushing the meatballs before baking, optional)
For the Creamy Avocado Sauce
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1 ripe avocado
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¼ cup Greek yogurt or sour cream
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1 clove garlic
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1 tbsp lemon or lime juice
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2–3 tbsp water (to thin the sauce, as needed)
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Salt and pepper, to taste
Instructions
1. Preheat Oven
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Meatballs
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Chop the salmon into small pieces or pulse in a food processor until finely minced.
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In a large bowl, combine the minced salmon, breadcrumbs, egg, garlic, parsley, shallot, Dijon mustard, salt, and pepper.
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Mix gently until just combined. Avoid overmixing to keep the meatballs tender.
3. Shape and Bake
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Using your hands or a small ice cream scoop, shape the mixture into 12–14 meatballs.
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Place the meatballs on the prepared baking sheet.
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Brush lightly with olive oil (optional for a golden exterior).
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Bake for 12–15 minutes, or until the meatballs are cooked through and slightly golden.
4. Prepare the Avocado Sauce
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In a blender or food processor, combine the avocado, Greek yogurt, garlic, lemon juice, salt, and pepper.
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Blend until smooth.
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Add water, 1 tablespoon at a time, until desired consistency is reached.
5. Serve
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Drizzle the creamy avocado sauce over the baked salmon meatballs.
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Serve as an appetizer, main dish with rice or salad, or even in wraps.
Tips
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Make-ahead: Meatballs can be formed and frozen before baking. Bake directly from frozen with an extra 3–5 minutes.
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Extra flavor: Add a pinch of smoked paprika or chili flakes to the meatball mixture for a subtle kick.
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Sauce variation: Add a handful of fresh cilantro or parsley to the avocado sauce for extra freshness.
If you want, I can also provide a lighter, low-carb version that keeps the meatballs tender without breadcrumbs and pairs perfectly with the avocado sauce. Do you want me to do that?
