Description
Delicious salmon meatballs served with a creamy avocado sauce. This recipe is easy to prepare, healthy, and family-friendly.
Ingredients
Scale
- 1 pound fresh salmon fillet, skin removed
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- Optional toppings: chopped cilantro, sliced radishes, or chili flakes
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon fillet in a food processor and pulse until finely minced.
- In a mixing bowl, combine the minced salmon, breadcrumbs, Parmesan cheese, minced garlic, egg, dill, lemon juice, salt, and pepper. Stir until well incorporated.
- Scoop out portions of the salmon mixture and shape them into meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the meatballs are firm and cooked through.
- While the meatballs bake, prepare the creamy avocado sauce by blending the ripe avocado, Greek yogurt, lime juice, salt, and pepper until smooth.
- Once finished, remove the meatballs from the oven and let them cool slightly.
- Place the salmon meatballs on a serving platter and drizzle the creamy avocado sauce over the top.
Notes
- Choose fresh salmon for the best flavor and texture.
- Do not overmix the salmon mixture to keep the meatballs tender.
- Experiment with different herbs like parsley or chives.
- Ensure your avocado is ripe for a smooth sauce.
- You can use canned salmon, but drain it well first.
- Baking is recommended, but you can pan-fry the meatballs.
- Feel free to substitute the sauce with a yogurt, tahini, or tomato-based sauce.
- Make the recipe gluten-free by using gluten-free breadcrumbs or oat flour.
- Serve with quinoa, whole-grain pasta, or roasted vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze uncooked meatballs for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 22g
- Cholesterol: N/A