Baked Salmon Meatballs With Avocado Sauce (Printable)

Tender baked salmon meatballs paired with creamy avocado sauce for a healthy, protein-rich main dish.

# What You'll Need:

→ Salmon Meatballs

01 - 1.1 lbs skinless salmon fillet, finely chopped
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh dill, finely chopped
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp lemon juice
09 - 1 tsp Dijon mustard
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1 tbsp olive oil for brushing

→ Avocado Sauce

13 - 1 ripe avocado, peeled and pitted
14 - 1/4 cup Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - 2 tbsp fresh cilantro or parsley, chopped
18 - Salt and pepper to taste
19 - 2-3 tbsp water to thin as needed

# How to Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine the chopped salmon, egg, breadcrumbs, parsley, dill, green onions, garlic, lemon juice, mustard, salt, and pepper. Mix until just combined.
03 - Using damp hands, form the mixture into 16 golf ball-sized meatballs and place them on the prepared baking sheet.
04 - Brush or spray the tops lightly with olive oil.
05 - Bake for 18-20 minutes, or until the meatballs are firm and lightly golden.
06 - In a blender or food processor, combine avocado, Greek yogurt, lemon juice, garlic, herbs, salt, and pepper. Blend until smooth, adding water as needed for a creamy, dippable consistency.
07 - Serve the warm salmon meatballs with avocado sauce on the side or drizzled over the top.

# Expert Suggestions:

01 -
  • These protein packed meatballs turn ordinary salmon into something you'll actually crave on Tuesdays
  • The avocado sauce creates this ridiculous creamy situation that makes you forget you're eating something healthy
02 -
  • Overmixing the salmon mixture makes tough meatables so mix until just combined and trust the process
  • Room temperature salmon forms more tender meatballs so let it sit out for 15 minutes before mixing
03 -
  • Pulse the salmon in short bursts in your food processor to avoid turning it into salmon paste which completely changes the texture
  • Chill the formed meatballs for 15 minutes before baking if they feel too soft to handle

Return