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.
