Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
Introduction
These Baked Salmon Meatballs with Creamy Avocado Sauce offer a quick, flavorful meal perfect for busy weeknights or cozy gatherings. Packed with wholesome ingredients and paired with a silky avocado sauce, they bring comfort and freshness to your dinner table.
Ingredients
- 1 lb fresh salmon, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Water to thin, if needed
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Step 2: In a large bowl, combine the finely chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, garlic, lemon juice, salt, and pepper. Mix gently until everything is well incorporated but still retains some texture.
- Step 3: Form the mixture into small meatballs about the size of a golf ball. If the mixture sticks to your hands, dampen them with a little water. Place the meatballs evenly spaced on the prepared baking sheet.
- Step 4: Bake the meatballs for 15-18 minutes, or until they are cooked through and lightly golden. They should feel firm to the touch.
- Step 5: While the meatballs bake, prepare the avocado sauce. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth, adding water gradually to reach your desired consistency.
- Step 6: Serve the warm salmon meatballs with the creamy avocado sauce on the side for dipping. Garnish with fresh herbs if desired, and enjoy!
Tips & Variations
- Use a sharp knife to finely chop the salmon for better texture.
- Chill the meatball mixture in the fridge for 10 minutes before forming to help them hold their shape.
- Add diced jalapeños or hot sauce to the mixture for a spicy kick.
- Swap parsley for fresh dill or cilantro for a different flavor profile.
- For a gluten-free version, replace breadcrumbs with gluten-free alternatives or almond flour.
- Mix in crumbled feta cheese with parmesan for added tanginess.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. The avocado sauce is best made fresh but can be refrigerated for up to 1 day; stir well before using. For longer storage, the meatballs freeze well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned salmon instead of fresh salmon?
Yes, canned salmon works as a substitute. Just drain it well before mixing. The texture will be slightly different but still delicious in this recipe.
How can I make the meatballs spicier?
Add diced jalapeños or a few dashes of hot sauce to the salmon mixture. You can also sprinkle red pepper flakes into the avocado sauce for an extra kick.
Print
Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Deliciously baked salmon meatballs served with a creamy avocado sauce that is perfect for dipping. This easy and flavorful recipe combines tender salmon meatballs with a rich and smooth avocado-based sauce, making it an ideal meal for busy weeknights or cozy family dinners.
Ingredients
Salmon Meatballs
- 1 lb fresh salmon, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Creamy Avocado Sauce
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Salt and pepper to taste
- Water to thin, if needed
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare the Salmon Mixture: In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, lemon juice, salt, and pepper. Mix gently until well combined but do not overmix to keep some texture.
- Form the Meatballs: Scoop small portions of the salmon mixture and gently roll them into golf ball-sized meatballs. Place them spaced evenly on the prepared baking sheet. If your hands stick, wet them slightly with water.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 15-18 minutes until meatballs are cooked through and slightly golden on the outside.
- Make the Creamy Avocado Sauce: While the meatballs bake, blend the ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper in a blender or food processor until smooth. Add water gradually to reach your desired sauce consistency.
- Serve: Remove the meatballs from the oven and let them cool slightly. Serve warm alongside the creamy avocado sauce for dipping, garnished with extra fresh herbs if desired.
Notes
- For a spicier sauce, add jalapeños or hot sauce to the avocado mixture.
- Leftover meatballs keep well in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with fresh green salads or steamed vegetables like broccoli or asparagus.
- Chilling the salmon mixture for 10 minutes before forming meatballs can help them maintain their shape.
- Substitute parsley with dill, basil, or cilantro for different flavor profiles.
- Gluten-free option: use gluten-free breadcrumbs or almond flour.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Baked salmon meatballs, creamy avocado sauce, healthy salmon recipe, easy dinner, family meal, low fat seafood dish, baked meatballs, avocado dip
