Baked Salmon Meatballs with Creamy Avocado Sauce Recipe

Introduction

Baked Salmon Meatballs with Creamy Avocado Sauce combine tender salmon meatballs with a rich, smooth avocado dip. This dish is perfect for a quick weeknight dinner or an impressive appetizer that everyone will love.

Ingredients

• 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

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Step 2: In a large bowl, combine the chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, garlic, lemon juice, salt, and pepper. Mix gently until well combined, being careful not to overmix.
3. Step 3: Shape the mixture into small meatballs about the size of a golf ball. Place them evenly spaced on the prepared baking sheet.
4. Step 4: Bake the meatballs in the preheated oven for 15-18 minutes, until cooked through and lightly golden on the outside.
5. Step 5: While the meatballs bake, prepare the avocado sauce by blending the avocado, Greek yogurt, lime juice, garlic, salt, and pepper until smooth. Add water gradually to reach your preferred consistency.
6. Step 6: Serve the warm salmon meatballs alongside the creamy avocado sauce for dipping. Garnish with fresh herbs if desired.

Tips & Variations

• Use a sharp knife to finely chop the salmon for even texture in the meatballs.
• Chill the salmon mixture for 10 minutes before forming meatballs to help them hold their shape better.
• Add diced jalapeños or hot sauce to the mixture for a spicy kick.
• Swap parsley for dill or cilantro to change the flavor profile.
• Use gluten-free breadcrumbs or almond flour for a gluten-free version.
• Incorporate finely chopped spinach or zucchini into the mixture for added nutrition.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. You can also freeze the cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh salmon?

Yes, canned salmon works well if drained thoroughly. The texture will be slightly different but still delicious in this recipe.

How can I make the meatballs spicier?

Mix diced jalapeños or a few dashes of hot sauce into the salmon mixture. You can also add red pepper flakes to the avocado sauce for extra heat.

Baked Salmon Meatballs with Creamy Avocado Sauce Recipe

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★★★★★

4.8 from 99 reviews

Deliciously baked salmon meatballs served with a creamy avocado sauce that is perfect for dipping. This recipe combines tender salmon with savory Parmesan and fresh herbs, baked to golden perfection and paired with a smooth, tangy avocado yogurt sauce for a healthy, flavorful meal.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Salmon Meatballs

• 1 lb fresh salmon, skin removed and finely chopped
• 1/2 cup breadcrumbs (regular or whole wheat)
• 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

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the Salmon Mixture: In a large mixing bowl, combine finely chopped salmon, breadcrumbs, Parmesan cheese, egg, chopped parsley, minced garlic, lemon juice, salt, and pepper. Mix gently until combined, being careful not to overmix to maintain texture.
3. Form Meatballs: Scoop small amounts of the salmon mixture and roll them gently into golf ball-sized meatballs. If the mixture is sticky, wet your hands slightly to make forming easier. Place the meatballs spaced evenly on the prepared baking sheet.
4. Bake the Meatballs: Bake in the preheated oven for 15-18 minutes until the meatballs are cooked through and have a light golden color. They should feel firm to the touch and emit a pleasant aroma.
5. Make the Creamy Avocado Sauce: While the meatballs bake, combine the avocado, Greek yogurt, lime juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add water gradually to reach your preferred consistency.
6. Serve: Remove the meatballs from the oven and let them cool slightly. Serve warm alongside the creamy avocado sauce for dipping. Garnish with fresh herbs or lime zest for an elegant presentation.

Notes

• For a spicier sauce, add diced jalapeño or hot sauce to the avocado mixture.
• Chilling the salmon mixture for 10 minutes before shaping helps the meatballs hold together better.
• Leftover meatballs store well in an airtight container in the fridge for up to 3 days.
• You can freeze cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.
• Feel free to swap parsley with fresh dill or cilantro for different flavor profiles.
• Use gluten-free breadcrumbs or almond flour to make the recipe gluten-free.

Keywords: salmon meatballs, baked salmon, avocado sauce, healthy seafood recipe, low fat dinner, easy weeknight meal, creamy avocado dip, baked fish balls