Description
These baked salmon meatballs offer a delicious and healthy twist on traditional meatballs, combining tender salmon with fresh herbs and spices, then baked to perfection. Served with a creamy, tangy avocado sauce, this recipe is perfect for a quick, nutritious dinner that’s bursting with flavor.
Ingredients
Scale
Salmon Meatballs
- 1 lb salmon fillet, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (for baking)
Avocado Sauce
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prep Oven: Preheat your oven to 375°F (190°C). Grease a baking sheet with a little olive oil or nonstick spray to prevent sticking during baking.
- Mix Meatballs: In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, beaten egg, fresh parsley, garlic powder, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Form & Bake: Shape the salmon mixture into small meatballs, approximately the size of a tablespoon each. Place them evenly spaced on the prepared baking sheet. Drizzle the meatballs with olive oil to help with browning. Bake in the preheated oven for 12-15 minutes, or until the meatballs are firm and reach an internal temperature of 145°F (63°C).
- Make Sauce: While the meatballs bake, prepare the avocado sauce. In a blender or food processor, combine the ripe avocado, sour cream, lemon juice, minced garlic, salt, and pepper. Blend until the sauce is smooth and creamy.
- Serve: Once cooked, serve the warm salmon meatballs topped with a generous drizzle of the avocado sauce. Garnish with additional fresh parsley if desired for a burst of color and fresh flavor.
Notes
- You can substitute breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
- The avocado sauce can be made ahead and stored in the fridge for up to 24 hours; cover tightly to prevent browning.
- Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safety and optimal texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: salmon meatballs, baked salmon, avocado sauce, healthy dinner, seafood meatballs, easy salmon recipes, low fat meals
