Why You’ll Love This Recipe
- Healthy & Nutritious: A lean protein-packed meal with healthy fats from salmon and avocado.
- Easy & Quick: Ready in just 35 minutes, making it great for meal prep or a last-minute dish.
- Flavorful & Versatile: The combination of fresh herbs, garlic, and lemon enhances the taste of the salmon.
- Baked, Not Fried: A lighter alternative to traditional meatballs, yet still crispy on the outside.
Ingredients
For the Salmon Meatballs:
- 1 lb fresh salmon fillet, skin removed and finely chopped
- ½ cup breadcrumbs (or almond flour for a gluten-free option)
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for baking)
For the Creamy Avocado Sauce:
- 1 ripe avocado
- ¼ cup sour cream (or Greek yogurt)
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with olive oil.
- Prepare the Salmon Mixture: In a large bowl, mix finely chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.
- Form Meatballs: Use a tablespoon to scoop the mixture and shape into small balls. Place them on the prepared baking sheet.
- Bake the Meatballs: Drizzle with olive oil and bake for 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 145°F).
- Make the Avocado Sauce: While the meatballs bake, blend avocado, sour cream, lemon juice, garlic, salt, and pepper until smooth.
- Serve: Drizzle the avocado sauce over the meatballs or serve it as a dip.
Servings and Timing
- Servings: 4 (makes 16-18 meatballs)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Spicy Version: Add cayenne pepper or red pepper flakes to the salmon mixture.
- Dairy-Free: Substitute the sour cream with dairy-free yogurt.
- Extra Crunch: Add crushed nuts or panko breadcrumbs for a crispier texture.
Storage/Reheating
- Refrigerate: Store cooked meatballs and sauce separately in an airtight container for up to 3 days.
- Freeze: Freeze the baked meatballs for up to 3 months. Thaw before reheating.
- Reheat: Warm meatballs in a 350°F oven for a few minutes until heated through.
FAQs
1. Can I use canned salmon instead of fresh?
Yes! Drain well and remove any bones. You’ll need about 2 (6 oz) cans.
2. Can I make these meatballs ahead of time?
Yes! Prepare and refrigerate the mixture up to 4 hours before baking.
3. Can I pan-fry instead of baking?
Yes, cook in a non-stick pan with oil over medium heat for 3-4 minutes per side.
4. How do I keep the meatballs from falling apart?
Make sure the mixture is well combined and not too wet. Adding a bit more breadcrumbs can help.
5. Can I use a different sauce?
Yes! These meatballs also pair well with tzatziki, spicy mayo, or lemon-dill yogurt sauce.
6. What’s the best way to serve these meatballs?
Serve them as an appetizer with dipping sauce or over rice, salad, or pasta.
7. Can I make these meatballs without eggs?
Yes, you can use a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water) as a binder.
8. How do I prevent my salmon from becoming too dry?
Don’t overbake! Check for doneness at 12 minutes and remove once the internal temp reaches 145°F.
9. Can I add more seasoning?
Absolutely! Try adding lemon zest, Old Bay seasoning, or chopped dill for extra flavor.
10. How can I make this dish more filling?
Serve with quinoa, couscous, or roasted vegetables for a complete meal.
Conclusion
These Baked Salmon Meatballs with Creamy Avocado Sauce are a delicious, healthy, and elegant dish that’s easy to make and perfect for any occasion. Whether as an appetizer, snack, or main course, they’re packed with flavor, protein, and healthy fats. Give them a try and enjoy a nutritious twist on traditional meatballs!
Baked Salmon Meatballs with Creamy Avocado Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (16-18 meatballs)
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Description
These Baked Salmon Meatballs are a healthy and flavorful twist on traditional meatballs, made with fresh salmon, herbs, and spices, then baked to perfection. Served with a creamy avocado sauce, this dish is packed with protein, omega-3s, and fresh flavors. Perfect as an appetizer or main course, these light yet satisfying salmon meatballs are easy to make and great for meal prep.
Ingredients
For the Salmon Meatballs:
- 1 lb fresh salmon fillet, skin removed and finely chopped
- ½ cup breadcrumbs (or almond flour for a gluten-free option)
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for baking)
For the Creamy Avocado Sauce:
- 1 ripe avocado
- ¼ cup sour cream (or Greek yogurt)
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with olive oil.
- Prepare the Salmon Mixture: In a bowl, mix finely chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.
- Form the Meatballs: Scoop the mixture using a tablespoon and shape into small balls. Place on the prepared baking sheet.
- Bake the Meatballs: Drizzle with olive oil and bake for 12-15 minutes, or until golden brown and cooked through (internal temp 145°F).
- Make the Avocado Sauce: Blend avocado, sour cream, lemon juice, garlic, salt, and pepper until smooth.
- Serve: Drizzle the sauce over the meatballs or serve as a dip.
Notes
- Spicy Variation: Add cayenne pepper or red pepper flakes.
- Dairy-Free Option: Use dairy-free yogurt in the sauce.
- Extra Crunch: Add crushed nuts or panko breadcrumbs.
- Storage: Refrigerate meatballs for up to 3 days or freeze for up to 3 months.
