Baked Salmon Meatballs With A Tangy Avocado Sauce
These succulent salmon meatballs are paired with a creamy, tangy avocado sauce, making for a delightful and nutritious dish perfect for any occasion.
Ingredients
For the meatballs
- 1 pound fresh salmon fillet brings a rich and buttery flavor
- 1/2 cup breadcrumbs adds crunch
- 2 cloves minced garlic for aromatic essence
- 1/4 cup fresh parsley, chopped for color and taste
- 1/2 teaspoon salt enhances flavors
- 1/4 teaspoon black pepper adds warmth
- 1/4 teaspoon paprika introduces subtle smokiness
For the avocado sauce
- 1 ripe avocado creamy and rich provides the base for the sauce
- 1/4 cup Greek yogurt for tangy kick
- 2 tablespoons fresh lemon juice for zesty brightness
- 1/4 cup water to achieve creamy consistency
- Salt and pepper to taste for seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the salmon fillet into small chunks and place them in a food processor.
- Add breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika to the food processor. Pulse until combined, forming a sticky mixture.
- Shape the salmon mixture into meatballs, about the size of golf balls, and place them on the prepared baking sheet, ensuring they don’t touch.
Cooking
- Bake the meatballs in the preheated oven for 15-20 minutes until they are cooked through and golden brown.
- While the meatballs are baking, prepare the avocado sauce by blending avocado, Greek yogurt, lemon juice, water, salt, and pepper until smooth.
- Serve the hot meatballs with the avocado sauce for dipping or drizzling.
Notes
Ensure mixture is firm and holds together when shaped. Adjust seasoning to your taste. Leftovers can be stored in an airtight container for up to 3 days or frozen before baking.