🐟 Baked Salmon Meatballs with Creamy Avocado Sauce
🕒 Prep Time: 20 min | Cook Time: 15–18 min | Serves: 4 (makes ~20 meatballs)
🧾 Ingredients:
For the Salmon Meatballs:
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1 lb fresh or canned salmon (skinless, boneless)
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1 egg
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½ cup breadcrumbs (or almond flour for low-carb)
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2 cloves garlic, minced
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2 green onions, finely chopped
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2 tbsp fresh parsley or dill, chopped
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1 tbsp Dijon mustard
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Zest of 1 lemon
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Salt & pepper to taste
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1–2 tbsp olive oil (if using fresh salmon)
For the Creamy Avocado Sauce:
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1 ripe avocado
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¼ cup plain Greek yogurt (or coconut yogurt for dairy-free)
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2 tbsp lime or lemon juice
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1 garlic clove
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2 tbsp olive oil or avocado oil
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Salt to taste
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1–2 tbsp water (to thin as needed)
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Optional: fresh cilantro or parsley
👩🍳 Instructions:
1. Preheat and prep:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the meatballs:
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If using fresh salmon, pulse in a food processor until finely chopped (or mince by hand).
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In a large bowl, mix salmon, egg, breadcrumbs, garlic, green onions, mustard, lemon zest, herbs, salt, and pepper.
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Form into small meatballs (about 1 to 1½ inches).
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Place on the baking sheet and lightly spray or brush with oil.
3. Bake:
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Bake for 15–18 minutes, flipping halfway through, until golden and cooked through.
4. Make the avocado sauce:
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In a blender or food processor, combine avocado, yogurt, lime juice, garlic, olive oil, salt, and herbs. Blend until smooth and creamy.
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Thin with a little water if needed for drizzling.
🥗 Serving Ideas:
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Serve over rice, quinoa, or greens.
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Drizzle or dip with the avocado sauce.
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Garnish with extra herbs or a sprinkle of chili flakes for kick.
✅ Tips:
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Use canned salmon for convenience — just make sure it’s well-drained and flaked.
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Sauce can be made 1 day ahead (store in airtight container with plastic wrap pressed on top to prevent browning).
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Make it a meal prep bowl: Add roasted veggies and a grain.
Would you like a low-carb/keto version or one made in an air fryer?
