Baked Salmon Meatballs Avocado Sauce (Print Version)
Tender baked salmon meatballs paired with creamy avocado sauce for a healthy, flavorful meal ready in under an hour.
# What You Need:
→ Salmon Meatballs
01 - 1.1 lbs skinless salmon fillet, finely chopped
02 - 1 large egg
03 - 0.5 cup gluten-free breadcrumbs
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh dill, finely chopped
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp lemon juice
09 - 1 tsp Dijon mustard
10 - 0.5 tsp salt
11 - 0.25 tsp freshly ground black pepper
12 - 1 tbsp olive oil, for brushing
→ Avocado Sauce
13 - 1 ripe avocado, peeled and pitted
14 - 0.25 cup Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - 2 tbsp fresh cilantro or parsley, chopped
18 - Salt and pepper, to taste
19 - 2-3 tbsp water, as needed
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine the chopped salmon, egg, breadcrumbs, parsley, dill, green onions, garlic, lemon juice, mustard, salt, and pepper. Mix until just combined.
03 - Using damp hands, form the mixture into 16 golf ball-sized meatballs and place them on the prepared baking sheet.
04 - Brush or spray the tops lightly with olive oil.
05 - Bake for 18-20 minutes, or until the meatballs are firm and lightly golden.
06 - In a blender or food processor, combine avocado, Greek yogurt, lemon juice, garlic, herbs, salt, and pepper. Blend until smooth, adding water as needed for a creamy, dippable consistency.
07 - Serve the warm salmon meatballs with avocado sauce on the side or drizzled over the top.
# Expert Tips:
01 -
- The creamy avocado sauce cuts through the richness like a bright green dream
- They are a gorgeous, unexpected dinner that feels fancy but comes together in under 40 minutes
02 -
- Overmixing the salmon mixture makes tough meatballs, so mix gently until just combined
- The sauce needs to be made right before serving or the avocado will brown
03 -
- Chill the mixture for 15 minutes if it feels too sticky to shape
- Use a cookie scoop to get perfectly uniform meatballs every time