Description
These baked salmon meatballs are a healthy and flavorful dish featuring fresh salmon mixed with Parmesan, herbs, and breadcrumbs, baked to perfection. Paired with a creamy avocado sauce made from ripe avocado, Greek yogurt, and lime juice, this recipe offers a delicious and nutritious meal that’s quick to prepare and perfect for a light lunch or dinner.
Ingredients
Scale
For the Salmon Meatballs
- 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
For the Creamy Avocado Sauce
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Water to thin, if needed
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking.
- Mix the meatball ingredients: In a large bowl, thoroughly combine the finely chopped salmon, breadcrumbs, grated Parmesan cheese, egg, chopped parsley, minced garlic, lemon juice, salt, and pepper. Mix until all components are evenly incorporated.
- Form the meatballs: Shape the salmon mixture into small, evenly sized meatballs and arrange them on the prepared baking sheet, spacing them slightly apart for even cooking.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15-18 minutes, or until they are cooked through and have a light golden color on the outside.
- Prepare the avocado sauce: While the meatballs are baking, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding water gradually to reach the desired consistency for dipping.
- Serve: Remove the salmon meatballs from the oven and serve them warm alongside the creamy avocado sauce for dipping. Enjoy this flavorful and healthy dish!
Notes
- Ensure salmon is finely chopped for better binding and texture in meatballs.
- You can substitute breadcrumbs with gluten-free breadcrumbs if needed.
- Adjust lemon and lime juice to taste depending on preferred acidity.
- The avocado sauce can be thinned with water or a bit of olive oil for a richer texture.
- Leftover meatballs can be stored in the refrigerator for up to 2 days.
- For a spicier sauce, add a pinch of cayenne pepper or chili flakes to the avocado sauce.
