Baked Salmon Meatballs with Creamy Avocado Sauce

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Deliciously Baked Salmon Meatballs with a Tangy Avocado Sauce

Description

These Baked Salmon Meatballs with Creamy Avocado Sauce are a nutritious twist on traditional meatballs. Packed with fresh salmon, herbs, and seasonings, they’re baked to perfection for a light yet flavorful dish. The creamy avocado sauce adds a tangy, refreshing touch, making this a perfect option for weeknight dinners, meal prep, or even as party appetizers. They’re high in protein, rich in omega-3s, and naturally gluten-free.

Ingredients

For the Salmon Meatballs:

  • 1 lb (450 g) fresh salmon fillet, skin removed

  • 1 large egg

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

  • 2 cloves garlic, minced

  • ¼ cup onion, finely chopped

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp fresh dill, chopped (optional)

  • 1 tsp lemon zest

  • 1 tbsp lemon juice

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp olive oil (for brushing or spraying)

For the Creamy Avocado Sauce:

  • 1 large ripe avocado

  • ½ cup plain Greek yogurt (or dairy-free yogurt)

  • 2 tbsp lime juice (or lemon juice)

  • 1 tbsp olive oil

  • 1 garlic clove

  • Salt & pepper to taste

  • 2 tbsp fresh cilantro or parsley

Instructions

  1. Prepare Salmon – Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roughly chop the salmon and pulse in a food processor until finely ground.

  2. Mix Meatball Ingredients – In a large bowl, combine salmon, egg, breadcrumbs, garlic, onion, parsley, dill, lemon zest, lemon juice, salt, and pepper. Mix until just combined.

  3. Shape & Bake – Form mixture into 1-inch balls. Place on baking sheet and lightly brush/spray with olive oil. Bake for 15–18 minutes, flipping halfway, until golden and cooked through.

  4. Make Avocado Sauce – In a blender or food processor, blend avocado, yogurt, lime juice, olive oil, garlic, cilantro, salt, and pepper until smooth and creamy.

  5. Serve – Plate salmon meatballs with a drizzle of avocado sauce or serve the sauce on the side for dipping.

Notes

  • Use wild-caught salmon for the best flavor and nutrition.

  • If the mixture feels too wet, add extra breadcrumbs or almond flour.

  • These meatballs can be made ahead and frozen. Reheat in the oven before serving.

Tips

  • For a lighter version, replace breadcrumbs with oats.

  • Add a pinch of red pepper flakes for a little heat.

  • Pairs well with zucchini noodles, rice, or roasted veggies.

  • To make dairy-free, use coconut yogurt in the sauce.

Servings

  • Makes 16–18 meatballs

  • Serves 4 people

Nutritional Info (per serving, 4 meatballs + sauce)

  • Calories: ~320

  • Protein: 24 g

  • Carbohydrates: 10 g

  • Fat: 20 g

  • Fiber: 4 g

  • Omega-3s: High

Health Benefits

  • Salmon provides lean protein and omega-3 fatty acids for heart and brain health.

  • Avocado adds healthy fats and fiber, supporting digestion and skin health.

  • Baked (not fried) makes them lighter and healthier.

  • Herbs and lemon boost flavor naturally without excess salt.

Q & A

Q: Can I make these without a food processor?
A: Yes! Just finely mince the salmon with a sharp knife until paste-like.

Q: Can I meal prep these meatballs?
A: Absolutely. Store in the fridge for up to 3 days or freeze up to 2 months.

Q: Can I use canned salmon?
A: Yes, but fresh salmon gives better texture. If using canned, drain well and reduce breadcrumbs.

Q: Is the avocado sauce optional?
A: Yes, but it complements the salmon perfectly. You can also pair with tzatziki or a light lemon-dill sauce.

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