Baked Salmon Meatballs with a Tangy Avocado Sauce Recipe

These Baked Salmon Meatballs are a healthy and flavorful alternative to traditional meatballs, made with fresh salmon and paired with a tangy, creamy avocado sauce.

The salmon meatballs are packed with omega-3 fatty acids and have a delicious, tender texture that pairs perfectly with the rich, refreshing avocado sauce. Whether you’re looking for a light dinner, appetizer, or a fun weeknight meal, these meatballs are sure to be a hit!

Kitchen Equipment Needed

• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowl
• Food processor or blender (for the avocado sauce)
• Whisk

Ingredients Overview

• Salmon: Fresh or canned salmon works great for this recipe. Fresh fillets give the best texture and flavor.
• Breadcrumbs: Adds texture and binds the meatballs together.
• Egg: Acts as a binder, helping the meatballs stay intact while baking.
• Avocado: Used for the creamy sauce, bringing a smooth, rich consistency.
• Lemon Juice: Adds tang and helps balance the richness of the salmon and avocado.
• Seasonings: A combination of garlic, onion powder, and fresh herbs like dill for a bright, savory flavor.

Ingredients

For the Salmon Meatballs

• 1 lb fresh salmon fillets, skin removed and chopped into small pieces
• 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon zest
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for greasing the baking sheet)

For the Tangy Avocado Sauce

• 1 ripe avocado
• 2 tablespoons plain Greek yogurt or sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro or parsley, chopped (optional)

Step-by-Step Instructions

1. Prepare the Salmon Meatballs:
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, combine the chopped salmon, breadcrumbs, egg, parsley, lemon zest, Dijon mustard, garlic powder, salt, and pepper. Mix gently until all ingredients are evenly incorporated.
2. Shape the Meatballs:
   With your hands, form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet, making sure they are not touching each other.
3. Bake the Salmon Meatballs:
   Lightly drizzle the meatballs with olive oil. Bake in the preheated oven for 12–15 minutes or until the meatballs are golden brown on the outside and cooked through. You can check for doneness by inserting a fork into the center of one meatball—it should flake easily.
4. Prepare the Tangy Avocado Sauce:
   While the meatballs are baking, prepare the avocado sauce. In a food processor or blender, combine the ripe avocado, Greek yogurt, lemon juice, garlic powder, salt, pepper, and cilantro (if using). Blend until smooth and creamy. Adjust the seasoning to taste, adding more lemon juice, salt, or pepper as needed.
5. Serve the Meatballs:
   Once the salmon meatballs are done, remove them from the oven and allow them to cool for a minute or two. Serve the meatballs with a generous drizzle of the tangy avocado sauce on top or on the side for dipping.

Recipe Tips

• For Extra Crispiness: If you want the meatballs to be extra crispy, you can broil them for the last 1–2 minutes of baking.
• Use Canned Salmon: If you don’t have fresh salmon, canned salmon (drained and flaked) is a great alternative.
• Adjust the Sauce: If you like a spicier sauce, add a pinch of cayenne pepper or a small jalapeño to the avocado sauce.
• Make Ahead: The meatballs can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months.

What to Serve With This Recipe

• Steamed vegetables like broccoli or green beans
• A fresh mixed salad with a tangy vinaigrette
• Brown rice or quinoa for a healthy side dish

Frequently Asked Questions

Can I make the meatballs without breadcrumbs?
Yes, you can substitute breadcrumbs with ground oats, almond meal, or crushed gluten-free crackers for a gluten-free option.

Can I use frozen salmon?
If using frozen salmon, make sure it’s thawed and properly drained before using it for the meatballs.

How do I store leftovers?
Store leftover meatballs and avocado sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the meatballs in the oven or microwave before serving.

Serving Suggestions

Serve these Baked Salmon Meatballs with a side of roasted vegetables, a leafy green salad, or even a cauliflower mash for a low-carb meal. The tangy avocado sauce pairs beautifully with the salmon, and the dish is perfect for a healthy lunch or dinner. Enjoy these delicious and nutritious meatballs as a satisfying meal that everyone will love!

Baked Salmon Meatballs

These Baked Salmon Meatballs are a healthy and flavorful alternative to traditional meatballs, made with fresh salmon and paired with a tangy, creamy avocado sauce.

Print Recipe Pin Recipe

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowl
• Food processor or blender (for the avocado sauce)
• Whisk

Ingredients

  

• For the Salmon Meatballs
• 1 lb fresh salmon fillets skin removed and chopped into small pieces
• 1/2 cup breadcrumbs or gluten-free breadcrumbs
• 1 large egg
• 2 tablespoons fresh parsley chopped
• 1 tablespoon lemon zest
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil for greasing the baking sheet
• For the Tangy Avocado Sauce
• 1 ripe avocado
• 2 tablespoons plain Greek yogurt or sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro or parsley chopped (optional)

Instructions

 

• Prepare the Salmon Meatballs:
• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, combine the chopped salmon, breadcrumbs, egg, parsley, lemon zest, Dijon mustard, garlic powder, salt, and pepper. Mix gently until all ingredients are evenly incorporated.
• Shape the Meatballs:
• With your hands, form the mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet, making sure they are not touching each other.
• Bake the Salmon Meatballs:
• Lightly drizzle the meatballs with olive oil. Bake in the preheated oven for 12–15 minutes or until the meatballs are golden brown on the outside and cooked through. You can check for doneness by inserting a fork into the center of one meatball—it should flake easily.
• Prepare the Tangy Avocado Sauce:
• While the meatballs are baking, prepare the avocado sauce. In a food processor or blender, combine the ripe avocado, Greek yogurt, lemon juice, garlic powder, salt, pepper, and cilantro (if using). Blend until smooth and creamy. Adjust the seasoning to taste, adding more lemon juice, salt, or pepper as needed.
• Serve the Meatballs:
• Once the salmon meatballs are done, remove them from the oven and allow them to cool for a minute or two. Serve the meatballs with a generous drizzle of the tangy avocado sauce on top or on the side for dipping.