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Baked Salmon Meatballs with Creamy Avocado Sauce

Delicious baked salmon meatballs served with a creamy avocado sauce, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salmon Meatballs
  • 1 lb salmon fillet, skin removed
  • 1/2 cup breadcrumbs Slightly dried preferred to absorb moisture
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/2 tsp salt Adjust to taste
  • 1/4 tsp black pepper Adjust to taste
For the Creamy Avocado Sauce
  • 1 ripe avocado
  • 2 tbsp Greek yogurt
  • 1 tbsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Finely chop the salmon fillet or pulse it in a food processor until it resembles a coarse paste.
  3. In a large mixing bowl, combine the chopped salmon, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Mix until well incorporated.
  4. With wet hands, shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake the meatballs in the preheated oven for 15-20 minutes or until golden brown and cooked through.
Making the Sauce
  1. While the meatballs are baking, blend the avocado, Greek yogurt, lemon juice, salt, and pepper in a food processor until smooth.
  2. Remove the meatballs from the oven and serve warm with the creamy avocado sauce for dipping.

Notes

You can substitute salmon with other fish like trout or mackerel. Make sure meatballs are uniform in size for even cooking. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.