Baked Salmon Meatballs with Creamy Avocado Sauce

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Baked Salmon Meatballs with Creamy Avocado Sauce

Description

These baked salmon meatballs are tender, flavorful, and packed with protein and healthy fats. They’re paired with a creamy, tangy avocado sauce that adds freshness and richness without heaviness. Perfect as an appetizer, main dish, or meal-prep option, this recipe is naturally gluten-optional and family-friendly.

 Ingredients

Salmon Meatballs

  • 1 lb (450 g) salmon fillet, skin removed and finely chopped

  • ½ cup breadcrumbs (or almond flour for gluten-free)

  • 1 large egg, lightly beaten

  • 2 tbsp fresh parsley, finely chopped

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

Creamy Avocado Sauce

  • 1 ripe avocado

  • ¼ cup Greek yogurt or sour cream (dairy-free yogurt works too)

  • 1 tbsp lime or lemon juice

  • 1 small garlic clove

  • 2 tbsp fresh cilantro or parsley

  • Salt, to taste

  • 1–2 tbsp water (to thin, if needed)

Instructions

1. Prepare the Meatballs

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine chopped salmon, breadcrumbs, egg, parsley, garlic powder, onion powder, salt, pepper, lemon juice, and olive oil.

  3. Mix gently until just combined (don’t overmix).

  4. Roll into golf-ball-sized meatballs and place on the baking sheet.

2. Bake

  • Bake for 12–15 minutes, or until the meatballs are cooked through and lightly golden.

  • Optional: broil for 1–2 minutes for extra color.

3. Make the Avocado Sauce

  1. Add avocado, yogurt, lemon/lime juice, garlic, herbs, and salt to a blender or food processor.

  2. Blend until smooth. Add water as needed for desired consistency.

  3. Taste and adjust seasoning.

4. Serve

  • Spoon avocado sauce over warm meatballs.

  • Garnish with extra herbs and lemon zest if desired.

 Servings

  • Serves: 4

  • Yield: About 16–18 meatballs

Tips & Notes

  • Chopping salmon: Use a sharp knife; avoid food processors to keep texture.

  • Extra moisture: If mixture feels dry, add 1 tbsp olive oil or yogurt.

  • Spicy option: Add chili flakes or sriracha to the sauce.

  • Meal prep: Keeps well in the fridge for up to 3 days.

  • Freezer-friendly: Freeze cooked meatballs (without sauce) up to 2 months.

Nutritional Information (Approx. per serving)

  • Calories: 380 kcal

  • Protein: 32 g

  • Fat: 24 g

  • Carbohydrates: 12 g

  • Fiber: 4 g

  • Omega-3s: High

  • Sugar: 2 g

(Values may vary depending on ingredients used.)

 Health Benefits

  • Salmon: Rich in omega-3 fatty acids, supports heart and brain health.

  • Avocado: Provides healthy monounsaturated fats and potassium.

  • Baked, not fried: Lower in unhealthy fats.

  • High protein: Keeps you full and supports muscle health.

 Recipe Q&A

Q: Can I use canned salmon?
A: Yes, but drain it well and remove any bones or skin.

Q: Can I pan-fry instead of bake?
A: Absolutely—cook in a lightly oiled skillet over medium heat for 3–4 minutes per side.

Q: What can I serve this with?
A: Rice, quinoa, roasted veggies, salad, or inside a pita or wrap.

Q: Is this keto-friendly?
A: Yes—replace breadcrumbs with almond flour.

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