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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, garlic, lemon juice, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs and place them on the prepared baking sheet.
- Bake the salmon meatballs for 15-18 minutes, or until cooked through and slightly golden.
- 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.
- 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