Baked Salmon Meatballs with Creamy Avocado Sauce
Easy-to-make Baked Salmon Meatballs served with a rich and creamy avocado sauce. A wholesome dinner option that's flavorful and satisfying.
Ingredients
For the Salmon Meatballs
- 1 lb fresh salmon fillet, skin removed Freshness is key to flavorful meatballs.
- 1/2 cup breadcrumbs Use whole-grain breadcrumbs for added nutrition if preferred.
- 1/4 cup grated Parmesan cheese Enhances the overall taste of the meatballs.
- 1/4 cup green onion, finely chopped Adds a fresh kick.
- 1 clove garlic, minced Infuses meatballs with aromatic warmth.
- 1 whole egg Acts as a binding agent.
- 1 teaspoon Dijon mustard Lends a subtle tang.
- 1 teaspoon dried dill Classic herb pairing with salmon.
- Salt and pepper to taste Essential for flavor balance.
For the Creamy Avocado Sauce
- 2 ripe avocados Creates a creamy sauce.
- 1 tablespoon lemon juice Adds bright acidity.
- 1/4 cup Greek yogurt For a smooth texture.
- Salt and pepper to taste Enhances the flavor of the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the fresh salmon fillet until finely chopped but not pureed.
- Transfer the salmon mixture into a large mixing bowl.
- Add breadcrumbs, Parmesan cheese, green onion, minced garlic, egg, Dijon mustard, dried dill, and a sprinkle of salt and pepper.
- Gently mix with your hands without overworking the mixture. Form it into 1.5-inch diameter meatballs.
- Place the meatballs on the baking sheet with space between them.
Cooking
- Bake the meatballs for 15-20 minutes, or until golden and cooked through.
- For the avocado sauce, blend avocados, lemon juice, Greek yogurt, salt, and pepper until smooth.
- Once the meatballs are done baking, let them cool slightly, then serve warm, drizzled with the avocado sauce.
Notes
Always select the freshest salmon available. Avoid over-mixing to keep the meatballs tender. Use parchment paper to prevent sticking.