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If you’re craving a dish that feels fresh, vibrant, and completely satisfying, look no further than this Baked Salmon Meatballs with Creamy Avocado Sauce Recipe. These tender, flavorful salmon meatballs offer the perfect balance of wholesome ingredients and mouthwatering spices, and when paired with a luscious avocado sauce, they turn into a meal that feels both indulgent and nourishing. Whether you’re cooking for family, friends, or just treating yourself, this recipe will quickly become your go-to for an impressive yet easy-to-make dinner that bursts with color, texture, and unforgettable taste.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful combination of ingredients that create layers of flavor and texture. Each element, from the fresh salmon to the zesty cilantro, works harmoniously to make these meatballs utterly delicious and the creamy avocado sauce perfectly cooling and rich.
- 1 pound skinless salmon (cut into chunks): The star protein, providing a tender, flaky base with a subtle natural sweetness.
- ½ medium onion (grated): Adds moisture and a gentle savory depth to the meatballs without overpowering.
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs: Offers lightness and a lovely texture to keep the meatballs from becoming dense.
- 3 tablespoons minced cilantro: Freshness and herbaceous brightness that lifts every bite.
- 1 egg white: A binder that ensures the meatballs hold their shape while staying light.
- 2 garlic cloves (minced): Infuses the meatballs with savory warmth and irresistible aroma.
- ¾ teaspoon salt: Essential for balancing and enhancing all the flavors.
- ½ teaspoon ground pepper: Adds just the right amount of subtle heat.
- ½ teaspoon paprika: Brings a smoky, slightly sweet undertone.
- ½ teaspoon ground oregano: Earthy and slightly minty notes complement the seafood perfectly.
- ¾ California avocado (skin & seed removed): For the creaminess that makes the sauce dreamy and smooth.
- 3 tablespoons fat-free plain Greek yogurt: Boosts tang and creaminess without heaviness.
- 1 clove garlic (minced): Adds a sharp hit of garlic flavor to the sauce.
- ½ lime (juiced): The zingy acidity brightens the creamy avocado and cuts through richness.
- 5 tablespoons water: Adjusts the sauce’s consistency to silky perfection.
- 2 tablespoons minced cilantro: Echoes fresh herbiness in the sauce for balance and vibrancy.
- ¼ – ½ teaspoon chipotle chili powder: A smoky, gentle kick to keep the sauce interesting and lively.
- ¼ teaspoon salt (or to taste): Enhances the avocado sauce’s flavor.
- ¼ teaspoon ground pepper: Fine-tunes the seasoning with a gentle warmth.
How to Make Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 350 degrees Fahrenheit and lightly coating a large baking sheet with cooking spray. This simple prep step ensures your salmon meatballs will bake evenly and release easily once cooked, giving you perfect, golden-baked deliciousness every time.
Step 2: Chop the Salmon
Pop the skinless salmon chunks into your food processor and pulse until finely chopped. Don’t worry about pureeing it too much; you want nice little bits that will hold together well but still feel tender and flaky. Scrape down the sides as needed to ensure everything is chopped evenly, then transfer the salmon to a large mixing bowl.
Step 3: Mix in the Flavor
To that salmon base, add your grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Give everything a good stir until the ingredients are combined and you have a cohesive mixture that’s ready to shape.
Step 4: Form the Meatballs
Using about two tablespoons of the mixture per meatball, roll them gently between your palms to create uniform balls. Place each one on the prepared baking sheet, spacing them out so they can bake evenly and get that perfect baked texture.
Step 5: Bake Until Perfect
Pop the tray into your preheated oven and bake for 15 to 18 minutes. You’re looking for meatballs that are firm to the touch and cooked through, with a lightly golden exterior that hints at the tender, flavorful center inside.
Step 6: Blend the Creamy Avocado Sauce
While the meatballs are baking, blend together the avocado, Greek yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper in your food processor or blender until silky smooth. This sauce is where the magic happens—cool and creamy with a smoky, tangy edge that perfectly complements the salmon meatballs.
How to Serve Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
Garnishes
Fresh is best when it comes to garnishes for these salmon meatballs. Sprinkle a little extra minced cilantro or a few thin slices of fresh lime over the top to add bright pops of color and flavor right at the end. Thinly sliced radishes or a few microgreens also add lovely texture and visual appeal.
Side Dishes
These salmon meatballs work beautifully with a range of sides. Think lightly dressed quinoa salad, roasted vegetables, or even simple steamed greens like spinach or asparagus. A crisp cucumber salad with a touch of chili and lime also pairs wonderfully, echoing the zesty elements of the avocado sauce.
Creative Ways to Present
To turn this meal into a showstopper, try serving the meatballs on a bed of fragrant jasmine rice with the avocado sauce drizzled artistically on top. Or you could skewer a few meatballs as elegant appetizers alongside small bowls of avocado sauce for dipping. No matter how you plate them, this Baked Salmon Meatballs with Creamy Avocado Sauce Recipe is sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salmon meatballs and avocado sauce separately in airtight containers in the refrigerator. The meatballs will stay fresh and flavorful for up to three days, and the avocado sauce should be consumed within two days to enjoy its best texture and taste.
Freezing
To freeze, arrange the meatballs in a single layer on a parchment-lined tray and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to two months. Avoid freezing the avocado sauce as its texture and color may change when thawed.
Reheating
Reheat the meatballs gently in a preheated oven at 300 degrees Fahrenheit until warmed through to avoid drying them out. You can also warm them in the microwave on a low setting in short bursts. Serve with freshly blended avocado sauce for the best experience.
FAQs
Can I make these meatballs without a food processor?
Absolutely. If you don’t have a food processor, you can finely chop the salmon by hand and grate the onion using a box grater. It will take a bit more effort, but the results are just as delicious.
Is it okay to use frozen salmon?
Yes, just make sure the salmon is fully thawed and patted dry before chopping. This will help prevent excess moisture that could make the meatballs too soft.
What can I substitute for whole wheat panko breadcrumbs?
You can use regular panko breadcrumbs or finely crushed crackers. For a gluten-free option, try crushed gluten-free breadcrumbs or almond flour, although this may subtly change the texture.
How spicy is the chipotle chili powder in the sauce?
The chipotle chili powder adds a mild smoky heat. If you prefer a milder sauce, start with just a pinch and adjust according to your taste.
Can I make the avocado sauce vegan?
Yes, simply replace the fat-free plain Greek yogurt with a plant-based coconut or almond yogurt for a creamy, dairy-free version.
Final Thoughts
I can’t recommend this Baked Salmon Meatballs with Creamy Avocado Sauce Recipe enough. It’s one of those dishes that feels special but is surprisingly easy to make, allowing you to enjoy restaurant-quality flavors right at home. The balance of tender salmon, fragrant herbs, and creamy zesty sauce hits all the right notes — perfect for lunch, dinner, or entertaining. Give it a try and watch it quickly earn a permanent spot in your recipe rotation!
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Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Baked Salmon Meatballs with Creamy Avocado Sauce offer a healthy and delicious twist on traditional meatballs. Made with fresh salmon, aromatic spices, and whole wheat panko breadcrumbs, these meatballs are baked to perfection and paired with a smooth, zesty avocado and Greek yogurt sauce. This recipe is perfect for a nutritious weeknight dinner that’s high in protein and packed with flavor.
Ingredients
Salmon Meatballs
- 1 pound skinless salmon, cut into chunks
- ½ medium onion, grated
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
Creamy Avocado Sauce
- ¾ California avocado, skin and seed removed
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic, minced
- ½ lime, juiced
- 5 tablespoons water
- 2 tablespoons minced cilantro
- ¼ – ½ teaspoon chipotle chili powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground pepper
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and coat a large baking sheet with cooking spray to prevent sticking.
- Prepare the salmon: Place the salmon chunks into the bowl of a food processor. Pulse until the salmon is finely chopped but not pureed, scraping down the sides as needed. Transfer the chopped salmon to a large mixing bowl.
- Mix the meatball ingredients: To the bowl with salmon, add the grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, ground pepper, paprika, and oregano. Stir all ingredients thoroughly until well combined to form the meatball mixture.
- Form meatballs: Using a 2-tablespoon measure, scoop portions of the salmon mixture and roll them between your palms to form evenly sized meatballs. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes, or until they are firm to the touch and cooked through.
- Make the avocado sauce: While meatballs bake, combine the avocado, fat-free Greek yogurt, garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and ground pepper in a food processor or blender. Blend until the sauce is completely smooth and creamy.
- Serve: Remove the meatballs from the oven and serve them warm alongside the creamy avocado sauce for dipping or drizzling.
Notes
- You can substitute regular panko breadcrumbs if whole wheat is unavailable.
- Adjust the chipotle chili powder in the sauce according to your spice preference.
- Make sure not to overprocess the salmon to maintain a nice texture in the meatballs.
- For a more cohesive mixture, chill the salmon mixture for 15 minutes before forming meatballs.
- Use fresh lime juice for best flavor in the avocado sauce.
