Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
Introduction
Baked Salmon Meatballs with Creamy Avocado Sauce offer a delicious and healthy twist on traditional meatballs. These tender salmon bites paired with a zesty avocado sauce make for a perfect appetizer or light meal that’s both flavorful and nutritious.
Ingredients
- 1 pound skinless salmon (cut into chunks)
- ½ medium onion (grated)
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves (minced)
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
- ¾ California avocado (skin and seed removed)
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic (minced)
- ½ lime (juiced)
- 5 tablespoons water
- 2 tablespoons minced cilantro
- ¼ to ½ teaspoon chipotle chili powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground pepper
Instructions
- Step 1: Preheat the oven to 350 degrees F. Lightly coat a large baking sheet with cooking spray to prevent sticking.
- Step 2: Place the salmon chunks in a food processor and pulse until finely chopped, scraping down the sides as needed. Transfer the chopped salmon to a large mixing bowl.
- Step 3: Add the grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano to the bowl. Stir thoroughly to combine all ingredients.
- Step 4: Using about 2 tablespoons of the salmon mixture per meatball, roll the mixture between your palms to form evenly sized meatballs. Arrange them spaced apart on the prepared baking sheet.
- Step 5: Bake the meatballs in the preheated oven for 15 to 18 minutes, or until they are firm to the touch and cooked through.
- Step 6: For the sauce, combine the avocado, Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
- Step 7: Serve the baked salmon meatballs warm with a generous drizzle or side of the creamy avocado sauce.
Tips & Variations
- For a spicier kick, increase the chipotle chili powder in the sauce or add a pinch of cayenne pepper.
- If you don’t have panko breadcrumbs, regular whole wheat breadcrumbs can be used as a substitute.
- Try adding a little lemon zest to the meatball mixture for extra brightness.
- The sauce can be made ahead and stored in the fridge to let the flavors meld.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Keep the avocado sauce separate in a sealed container to prevent browning and use within 1-2 days. Reheat meatballs gently in the oven or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Be sure to thaw it completely and pat it dry before processing to avoid excess moisture.
Is it necessary to bake the meatballs, or can they be pan-fried?
Baking is recommended for a healthier option and even cooking, but you can pan-fry the meatballs in a lightly oiled skillet over medium heat until cooked through if preferred.
PrintBaked Salmon Meatballs with Creamy Avocado Sauce Recipe
These Baked Salmon Meatballs are a healthy and flavorful dish, combining tender salmon meatballs with a creamy and zesty avocado sauce. Perfect as a light meal or appetizer, they are baked to perfection and served with a smooth, tangy sauce made from avocado, Greek yogurt, and chipotle chili powder for a touch of smoky heat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: About 12 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Meatballs
- 1 pound skinless salmon (cut into chunks)
- ½ medium onion (grated)
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves (minced)
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
Creamy Avocado Sauce
- ¾ California avocado (skin & seed removed)
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic (minced)
- ½ lime (juiced)
- 5 tablespoons water
- 2 tablespoons minced cilantro
- ¼ – ½ teaspoon chipotle chili powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and lightly coat a large baking sheet with cooking spray to prevent sticking.
- Chop the Salmon: Place the salmon chunks into a food processor and pulse until they are finely chopped, scraping down the sides as needed. Transfer this chopped salmon to a large mixing bowl.
- Mix Meatball Ingredients: Add the grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano to the bowl with the salmon. Stir everything together until well combined.
- Form Meatballs: Using about 2 tablespoons of the salmon mixture, roll the mixture between your palms to form evenly sized meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes, or until they are firm to the touch and cooked through.
- Prepare Avocado Sauce: While the meatballs bake, combine the avocado, fat-free plain Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and pepper in a food processor or blender. Blend until the sauce is smooth and creamy.
- Serve: Once the meatballs are cooked, serve them warm accompanied by the creamy avocado sauce for dipping or drizzling.
Notes
- Use whole wheat panko breadcrumbs for added texture and healthier option.
- Adjust chipotle chili powder in the sauce according to your heat preference.
- Ensure salmon is fresh and skinless for best flavor and texture.
- Egg white helps bind the meatballs without adding fat.
Keywords: Salmon meatballs, Baked salmon, Avocado sauce, Healthy appetizer, Low fat seafood recipe
