Baked Salmon Meatballs with a Tangy Avocado Sauce
Delightful baked salmon meatballs infused with fresh herbs, served with a creamy tangy avocado sauce—perfect for any meal.
Ingredients
For the salmon meatballs
- 1 pound fresh salmon fillet The star of the dish, providing a rich, buttery base for the meatballs.
- 1/2 cup breadcrumbs Adds a delightful crunch and helps bind the mixture together.
- 2 cloves minced garlic Brings a delightful zing to each bite.
- 1/4 cup fresh parsley, chopped Enhances the dish with vibrant color and bright taste.
- 1/2 teaspoon salt Essential for enhancing the natural flavors.
- 1/4 teaspoon black pepper Adds a subtle warmth to the meatballs.
- 1/4 teaspoon paprika Gives a hint of smokiness and beautiful color.
For the avocado sauce
- 1 ripe avocado Forms the base of the tangy sauce.
- 1/4 cup Greek yogurt Offers tanginess while reducing overall fat content.
- 2 tablespoons fresh lemon juice Brightens the sauce and balances creaminess.
- 1/4 cup water Helps achieve the perfect consistency.
- Salt and pepper to taste Essential for perfect seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the salmon fillet into small chunks and place them in a food processor.
- Add breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika to the food processor, then pulse until combined.
- Shape the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
Baking
- Bake for 15-20 minutes or until golden brown and cooked through.
Making the sauce
- Blend together the avocado, Greek yogurt, lemon juice, water, salt, and pepper until smooth.
Serving
- Serve the salmon meatballs hot alongside the tangy avocado sauce.
Notes
Finely chopped garlic and parsley maximize flavors. For a gluten-free option, substitute breadcrumbs with almond flour. Add red pepper flakes for extra kick. Experiment with herbs like dill or cilantro.