Baked Salmon Meatballs with Creamy Avocado Sauce

🐟 Baked Salmon Meatballs with Creamy Avocado Sauce

Ingredients

For the Salmon Meatballs:

• 1 lb (450g) fresh salmon fillet (skin removed, finely chopped or pulsed in a food processor)

• 1 cup breadcrumbs (panko preferred)

• 1 large egg

• 2 tbsp fresh parsley, chopped

• 2 green onions, finely chopped

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp paprika

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 2 tbsp olive oil (for brushing)

For the Creamy Avocado Sauce:

• 1 ripe avocado

• ½ cup Greek yogurt (or sour cream)

• 2 tbsp lime juice (or lemon juice)

• 1 small garlic clove

• 2 tbsp fresh cilantro (or parsley)

• 1–2 tbsp olive oil

• Salt & black pepper, to taste

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Instructions

1. Prepare the Meatballs:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine chopped salmon, breadcrumbs, egg, parsley, green onion, garlic, lemon juice, Dijon mustard, paprika, salt, and pepper.

3. Mix gently until combined (do not overmix).

4. Scoop about 1 ½ tablespoons of mixture and roll into balls. Place them evenly on the baking sheet.

5. Brush or spray lightly with olive oil.

6. Bake for 15–18 minutes, until cooked through and slightly golden.

2. Make the Avocado Sauce:

1. In a blender/food processor, add avocado, Greek yogurt, lime juice, garlic, cilantro, olive oil, salt, and pepper.

2. Blend until smooth and creamy. Adjust seasoning and consistency (add a splash of water if too thick).

3. Serve:

• Serve baked salmon meatballs warm with the creamy avocado sauce on the side or drizzled over.

• Garnish with extra herbs or lime wedges.

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🌟 Tips & Variations

• For extra crunch, coat meatballs lightly in panko before baking.

• Can substitute canned salmon (well-drained) if fresh isn’t available.

• Sauce also works great as a dip for veggies or spread for wraps.