These baked salmon meatballs are a tasty twist on dinner! They’re made with fresh salmon and packed with flavor, plus they’re baked, so they’re a healthier choice.
The tangy avocado sauce is like a party for your taste buds! I love drizzling it on top because it makes everything creamy and delicious. Perfect for a quick weeknight meal!
Key Ingredients & Substitutions
Fresh Salmon: Salmon is key for these meatballs and gives them a rich flavor. If fresh salmon isn’t available, you can use canned salmon, just make sure to drain it well. Alternatively, trout or another firm fish can work as a substitute.
Panko Breadcrumbs: These crumbs add a nice crunch. If you don’t have panko, regular breadcrumbs can be used, but they will give a slightly different texture. You can also use crushed crackers or gluten-free breadcrumbs for a variation.
Egg: The egg helps bind the meatballs. If you’re looking for an egg substitute, try using a flaxseed meal mix (1 tbsp flaxseed meal + 2.5 tbsp water) for vegan options, or a couple of tablespoons of unsweetened applesauce.
Greek Yogurt: This adds creaminess to the avocado sauce. You can swap it with sour cream, or for a dairy-free option, blend in some silken tofu or more avocado.
How Do You Ensure the Meatballs Are Tender and Not Dry?
The trick to tender salmon meatballs is to mix the ingredients gently. Overmixing can make them dense. Here’s how to keep them light:
- Combine the salmon with other ingredients just until combined; don’t overwork the mixture.
- Brush the meatballs with olive oil before baking to keep them moist and help them brown nicely.
- Keep an eye on baking time; remove them from the oven once they are firm and lightly golden.
With these tips, you’ll be sure to have deliciously tender salmon meatballs every time!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Meatballs:
- 1 lb (450g) fresh salmon fillet, skin removed and finely chopped or pulsed in a food processor
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives or green onions, chopped
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil (for brushing/baking)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1 small garlic clove
- 1/2 tsp honey or maple syrup (optional for sweetness)
- Salt and pepper, to taste
- Water, to thin as needed
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend around 10-15 minutes getting everything prepped and assembled, and then just 12-15 minutes for baking. A quick but delightful meal awaits!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coat of olive oil to prevent sticking.
2. Prepare the Salmon Meatballs:
In a large bowl, mix together the finely chopped salmon, panko breadcrumbs, egg, minced garlic, parsley, chives, Dijon mustard, smoked paprika, salt, and black pepper. Use a fork or your hands to combine everything gently. Remember, don’t overmix! This keeps the texture light and tender.
3. Form the Meatballs:
Using your hands or a small ice cream scoop, shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. For an extra crunch, brush or spray them lightly with olive oil.
4. Bake the Meatballs:
Slide the baking sheet into your preheated oven. Bake the meatballs for about 12-15 minutes. They should be firm, cooked through, and lightly golden on top.
5. Prepare the Avocado Sauce:
While your meatballs are baking, it’s time to whip up the avocado sauce! In a blender or food processor, combine the avocado, Greek yogurt, lime juice, cilantro, garlic, honey (if using), salt, and pepper. Blend until it’s smooth and creamy. If the sauce is too thick for your liking, add a little water, one teaspoon at a time, until you reach the perfect consistency.
6. Serve:
Once the meatballs are finished, let them cool slightly. Plate them up and generously spoon the tangy avocado sauce over each meatball. If you’re feeling fancy, garnish with extra fresh cilantro.
7. Enjoy!
These delightful salmon meatballs can be served as an appetizer or paired with a fresh salad or rice for a light, satisfying meal. Enjoy the burst of flavors!
This dish offers a flavorful, healthy, and refreshing meal that balances the rich salmon meatballs with a creamy and tangy avocado cilantro sauce. Happy cooking!
Can I Use Canned Salmon Instead of Fresh?
Absolutely! Canned salmon is a great alternative. Just make sure to drain it well, and you can use it in the same quantity as fresh salmon. This can save time and still produce delicious meatballs!
How Can I Make These Meatballs Gluten-Free?
For gluten-free meatballs, simply replace the panko breadcrumbs with gluten-free breadcrumbs or ground oats. Both should work well to bind the mixture without compromising taste!
Can I Freeze These Salmon Meatballs?
Yes, you can freeze them! After baking, let the meatballs cool completely, then place them in an airtight container or freezer bag. They’ll keep for up to 3 months. To reheat, bake from frozen at 350°F (175°C) until warmed through.
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt on hand, you can use sour cream or even more avocado for a creamier texture. For a dairy-free option, try using silken tofu blended until smooth.
