Baked Salmon Meatballs
Delicious and nutritious baked salmon meatballs served with a creamy tangy avocado sauce, perfect for family meals.
Ingredients
For the Meatballs
- 1 pound fresh salmon, skinless and boneless Can use canned salmon as a substitute.
- 1/2 cup breadcrumbs Use whole wheat or gluten-free if desired.
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- to taste Salt and pepper
For the Tangy Avocado Sauce
- 1 ripe avocado
- 2 tablespoons fresh lime juice
- 1/4 cup plain yogurt
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the fresh salmon a few times until coarsely chopped.
- In a large mixing bowl, combine the chopped salmon, breadcrumbs, parsley, Parmesan cheese, beaten egg, garlic, salt, and pepper. Mix gently by hand until well combined.
- Form the mixture into small meatballs, about 1-inch in diameter, and place them on the prepared baking sheet.
Cooking
- Bake the salmon meatballs for 18-20 minutes or until cooked through and golden brown, checking for an internal temperature of 145°F (63°C).
- While the meatballs are baking, prepare the avocado sauce by blending the avocado, lime juice, yogurt, salt, and pepper until smooth.
- Once the meatballs are ready, let them cool slightly, serve with the avocado sauce, and enjoy!
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or oven.