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
Scale
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.
