Salmon Avocado Meatballs (Print Version)
# Ingredients:
→ Salmon Meatballs
01 -
1 lb fresh salmon, skin removed and finely chopped or ground
02 -
½ cup breadcrumbs (panko preferred for lighter texture)
03 -
¼ cup grated Parmesan cheese
04 -
1 egg, lightly beaten
05 -
2 cloves garlic, minced
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon fresh parsley, chopped
08 -
1 teaspoon lemon zest
09 -
Salt and pepper to taste
10 -
Olive oil spray or cooking spray, for baking
→ Creamy Avocado Sauce
11 -
1 ripe avocado, peeled and pitted
12 -
¼ cup Greek yogurt
13 -
1 tablespoon fresh lime juice
14 -
1 garlic clove, minced
15 -
Salt and pepper to taste
16 -
Water, as needed for thinning the sauce
# Instructions:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil or cooking spray.
02 -
In a large bowl, mix the chopped or ground salmon, breadcrumbs, Parmesan, egg, garlic, mustard, parsley, lemon zest, salt, and pepper until evenly combined.
03 -
Shape the mixture into small balls, about 1½ inches wide. Place them on the prepared baking sheet and lightly spray the tops with olive oil.
04 -
Bake for 15–20 minutes, or until the meatballs are cooked through and golden on top.
05 -
In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth, adding water as needed to thin.
06 -
Drizzle the creamy avocado sauce over the warm meatballs and garnish with extra parsley if you like. Serve as a main dish with rice, quinoa, or salad.
# Notes:
01 -
Chilling the meatball mixture for 10 minutes can help with easier shaping.
02 -
Swap parsley with cilantro for a different flavor.
03 -
Great as a meal prep option—just store sauce and meatballs separately.