🐟 Baked Salmon Meatballs with Creamy Avocado Sauce
Mediterranean • Gluten-free • No sugar • Clean & delicious
✨ INGREDIENTS
For the Salmon Meatballs
-
450–500g fresh salmon, skin removed
(or canned salmon, drained well) -
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 egg
-
½ cup oats (or almond flour or breadcrumbs substitute)
-
2 tbsp fresh parsley, chopped
-
1 tbsp fresh dill (optional but Mediterranean)
-
1–2 tbsp olive oil
-
Zest of 1 lemon
-
Salt & black pepper, to taste
-
½ tsp paprika
-
½ tsp dried oregano
For the Creamy Avocado Mediterranean Sauce
-
1 ripe avocado
-
2–3 tbsp Greek yogurt
-
1–2 tbsp olive oil
-
Juice of ½ lemon
-
1 garlic clove
-
Salt & pepper, to taste
-
Optional:
-
A handful of parsley or cilantro
-
1 tbsp tahini
-
A drizzle of olive oil on top
-
🍽️ INSTRUCTIONS
1️⃣ Prepare the Salmon
If using fresh salmon:
-
Bake or pan-cook salmon for 8–10 minutes until just cooked.
-
Flake it with a fork.
If using canned salmon:
-
Drain and remove bones/skin if needed.
2️⃣ Mix the Meatball Mixture
In a bowl, combine:
-
Flaked salmon
-
Onion
-
Garlic
-
Egg
-
Oats (or almond flour)
-
Olive oil
-
Lemon zest
-
Parsley + dill
-
Paprika
-
Oregano
-
Salt + pepper
Mix until sticky.
If too wet → add extra oats
If too dry → add 1 tbsp Greek yogurt or olive oil.
3️⃣ Shape Meatballs
-
Form small to medium balls with slightly wet hands.
-
Arrange on a parchment-lined baking tray.
4️⃣ Bake
-
Preheat oven to 200°C / 400°F.
-
Bake 15–18 minutes, until lightly golden.
-
Optional: broil 1–2 minutes for extra color.
5️⃣ Make the Creamy Avocado Sauce
Blend together:
-
Avocado
-
Greek yogurt
-
Lemon juice
-
Olive oil
-
Garlic
-
Salt & pepper
-
(Optional) parsley/cilantro or tahini
Blend until smooth and creamy.
Taste → adjust lemon/salt.
6️⃣ Serve
Plate the salmon meatballs with:
-
A big spoon of avocado sauce
-
Extra herbs
-
Lemon wedges
-
Olive oil drizzle
🌿 Mediterranean Pairings
-
Greek salad
-
Quinoa or couscous
-
Roasted veggies
-
Sautéed spinach
-
Whole grain pita (if you eat it)
