Baked Salmon Meatballs With Avocado Sauce (Printable Version)
Tender baked salmon meatballs paired with creamy avocado sauce for a fresh, healthy main dish.
# What You Need:
→ Salmon Meatballs
01 - 1.1 lb skinless salmon fillet, finely chopped
02 - 1 large egg
03 - 1/2 cup gluten-free breadcrumbs
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh dill, finely chopped
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp lemon juice
09 - 1 tsp Dijon mustard
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1 tbsp olive oil for brushing
→ Avocado Sauce
13 - 1 ripe avocado, peeled and pitted
14 - 1/4 cup Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - 2 tbsp fresh cilantro or parsley, chopped
18 - Salt and pepper to taste
19 - 2-3 tbsp water to thin as needed
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine the chopped salmon, egg, breadcrumbs, parsley, dill, green onions, garlic, lemon juice, mustard, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
03 - Using damp hands to prevent sticking, form the mixture into 16 golf ball-sized meatballs and place them on the prepared baking sheet.
04 - Brush or spray the tops of the meatballs lightly with olive oil to promote even browning.
05 - Bake for 18-20 minutes, or until the meatballs are firm to the touch and lightly golden on top.
06 - While meatballs bake, combine avocado, Greek yogurt, lemon juice, garlic, herbs, salt, and pepper in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until reaching a creamy, dippable consistency.
07 - Serve the warm salmon meatballs immediately with avocado sauce on the side for dipping or drizzled over the top.
# Expert Tips:
01 -
- The meatballs stay incredibly moist thanks to the salmon and egg working together
- That avocado sauce is so creamy and bright youll want to put it on everything
02 -
- Overmixing the salmon mixture makes tough meatballs, so mix gently and stop as soon as everything is combined
- The sauce needs to be made right before serving or it will start to brown, though it still tastes fine
03 -
- Chop the salmon into small pieces by hand for meatballs with more texture, or pulse briefly in a food processor for smoother results
- Let the meatballs rest for 5 minutes after baking so they set slightly and are easier to move