Description
Delicious, protein-packed salmon meatballs baked to perfection and served with a creamy avocado sauce. A light yet satisfying meal that’s easy to make and full of flavor!
Ingredients
For the Meatballs:
- 1 lb salmon fillet, skin removed and finely chopped
- 1/2 cup breadcrumbs (panko preferred)
- 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)
For the Creamy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Preheat & Prep:
Set your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or nonstick spray.
2. Mix it Up:
In a large bowl, combine the chopped salmon, breadcrumbs, beaten egg, parsley, garlic powder, paprika, salt, and pepper. Gently mix until well combined.
3. Shape & Bake:
Form the mixture into golf ball-sized meatballs and place them on the baking sheet. Drizzle with olive oil. Bake for 12-15 minutes or until firm and cooked through (internal temperature should reach 145°F or 63°C).
4. Blend the Sauce:
While the meatballs bake, blend avocado, sour cream, lemon juice, minced garlic, salt, and pepper until smooth. Adjust consistency as needed.
5. Serve & Enjoy:
Plate the warm salmon meatballs and generously drizzle with the creamy avocado sauce. Garnish with extra parsley if desired.
Notes
- For extra crunch, lightly toast the breadcrumbs before mixing them in.
- Swap sour cream for Greek yogurt for a lighter sauce.
- These meatballs pair well with a fresh salad or roasted vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Would you try these baked salmon meatballs? Let me know how they turn out!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Seafood