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Baked Salmon Meatballs with Creamy Avocado Sauce


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  • Author: Amelia Sinclair
  • Total Time: 33 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

Deliciously baked salmon meatballs served with a creamy avocado sauce that is perfect for dipping.


Ingredients

Scale
  • 1 lb fresh salmon, skin removed and finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 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
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • Water to thin, if needed

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, garlic, lemon juice, salt, and pepper. Mix until well combined.
  3. Form the mixture into small meatballs and place them on the prepared baking sheet.
  4. Bake the salmon meatballs for 15-18 minutes, or until cooked through and slightly golden.
  5. While the meatballs bake, prepare the avocado sauce. In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth, adding water to reach desired consistency.
  6. Serve the baked salmon meatballs with the creamy avocado sauce on the side for dipping.

Notes

  • For a spicier sauce, consider adding some jalapeño or hot sauce.
  • Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days.
  • This dish pairs well with a fresh salad or steamed vegetables.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 4 meatballs with sauce
  • Calories: 320
  • Sugar: 2g
  • Sodium: 350mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 70mg