Description

These Savory Baked Salmon Meatballs are a delicious, healthy twist on traditional meatballs. Packed with fresh salmon, aromatic herbs, and a hint of garlic, they are light, flavorful, and perfect for any meal. Whether served with a creamy dipping sauce, over rice, or in a grain bowl, these tender, protein-packed meatballs are a great way to enjoy seafood in a fun and creative way. Plus, they’re baked instead of fried, making them a nutritious and easy-to-make option for any day of the week.

Ingredients

Scale

For the Salmon Meatballs:

1 pound salmon fillet, skin removed and finely chopped
½ cup breadcrumbs
1 egg, lightly beaten
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for baking)

For the Creamy Avocado Sauce (Optional):

- 1 ripe avocado
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste

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Instructions

1. Preheat the Oven:

Preheat the oven to 375°F (190°C).
Lightly grease a baking sheet or line it with parchment paper.

2. Make the Salmon Mixture:

In a mixing bowl, combine chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and black pepper.
Mix gently until all ingredients are well incorporated.

3. Form the Meatballs:

Using a spoon or scoop, shape the mixture into small, evenly sized meatballs.
Place them on the prepared baking sheet.

4. Bake the Meatballs:

Drizzle the meatballs with olive oil for added moisture.
Bake for 12-15 minutes, or until firm and cooked through (internal temperature of 145°F (63°C)).

5. Prepare the Avocado Sauce (Optional):

Blend avocado, sour cream, lemon juice, garlic, salt, and black pepper until smooth and creamy.

6. Serve & Enjoy:

- Serve the meatballs warm with the avocado sauce or your favorite dip.
- Pair with rice, salad, or roasted vegetables for a complete meal.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked meatballs for up to 3 months and reheat in the oven at 350°F for 10 minutes.
Dairy-Free Option: Skip the sour cream in the sauce or use coconut yogurt as a substitute.
Make It Gluten-Free: Use almond flour or gluten-free breadcrumbs instead of regular breadcrumbs.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Appetizer
Method: Baking
Cuisine: American