🐟 Baked Salmon Meatballs with Creamy Avocado Sauce

Full Mediterranean Recipe

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📝 Ingredients

For the Salmon Meatballs

• 1 lb (450 g) fresh salmon, skin removed
  OR 2 cans salmon, drained

• 1 egg

• ½ cup breadcrumbs (or almond flour for low-carb)

• 2 garlic cloves, minced

• ¼ cup red onion, finely chopped

• ¼ cup fresh parsley or dill, chopped

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1–2 tbsp olive oil

• ½ tsp paprika

• ½ tsp dried oregano

• ¼ tsp cumin (optional Mediterranean touch)

• Salt & black pepper

Creamy Avocado Sauce

• 1 large ripe avocado

• ½ cup Greek yogurt

• 2 tbsp olive oil

• Juice of 1 lime or lemon

• 1 small garlic clove

• 2 tbsp fresh cilantro OR parsley

• Salt & pepper

• 1–2 tbsp water to thin if needed

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👩‍🍳 Instructions

1. Prepare the Salmon

If using fresh salmon:

1. Bake at 400°F (200°C) for 10–12 minutes until cooked.

2. Cool slightly and flake with a fork.

If using canned:

• Drain well and flake.

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2. Make the Meatball Mixture

1. In a bowl, mix flaked salmon, breadcrumbs, egg, garlic, onion, parsley/dill, lemon zest, lemon juice, paprika, oregano, cumin, salt, and pepper.

2. Mix until the mixture holds together.

3. Shape into 1.5-inch meatballs (about 16–18 balls).

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3. Bake

1. Place meatballs on a parchment-lined baking tray.

2. Brush or spray lightly with olive oil.

3. Bake at 400°F (200°C) for 14–16 minutes,
   or until lightly golden and firm.

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4. Make the Creamy Avocado Sauce

Blend together:

• Avocado

• Greek yogurt

• Olive oil

• Lime/lemon juice

• Garlic

• Herbs

• Salt & pepper

Blend until smooth and creamy.
Add a splash of water to reach your desired texture.

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5. Serve

Plate the salmon meatballs with:

• A generous drizzle of avocado sauce

• Fresh herbs

• Lemon wedges

• Optional: cherry tomatoes, cucumber salad, quinoa, or couscous

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Mediterranean Add-Ins (Optional)

• Chopped capers

• Chopped olives

• Sun-dried tomatoes

• Crumbled feta mixed into the meatball mixture