Baked Salmon Meatballs with Avocado Sauce
Baked Salmon Meatballs with Avocado Sauce offer a deliciously healthy spin on traditional meatballs. These tender bites, made from fresh salmon and herbs, are perfectly complemented by a creamy avocado sauce, creating a delightful dish that’s both nutritious and satisfying. Ideal for any occasion—from weeknight dinners to entertaining guests—this recipe is sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb fresh salmon fillets, skinless
- 1 cup plain breadcrumbs (or panko)
- 1 large egg
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 2 ripe avocados
- 2 tbsp fresh lemon juice
- ½ cup plain Greek yogurt
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the salmon until finely chopped. Transfer to a bowl.
- Add breadcrumbs, egg, dill, parsley, garlic, salt, and pepper. Mix gently until combined.
- Form the mixture into golf-sized meatballs and place on the baking sheet.
- Bake for 15-20 minutes until golden brown and cooked through.
- For the avocado sauce, blend avocados, Greek yogurt, lemon juice until smooth. Season as desired.
- Serve meatballs drizzled with avocado sauce.
Nutrition
- Serving Size: 1 meatball (45g)
- Calories: 145
- Sugar: 0g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
Keywords: Feel free to swap herbs based on availability; basil or cilantro work well too. For extra nutrition, add finely chopped spinach to the meatball mixture. These meatballs freeze well; store in an airtight container for up to three months.