Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
