Description
These Salmon Meatballs with Creamy Avocado Sauce offer a delicious and healthy twist on a classic favorite. Flaked cooked salmon is mixed with fresh herbs, garlic, and whole wheat breadcrumbs, then baked to golden perfection. Served alongside a smooth and tangy avocado sauce made with Greek yogurt and lemon juice, this recipe is perfect for a light yet satisfying meal that combines protein, healthy fats, and vibrant flavors.
Ingredients
Scale
Salmon Meatballs
- 1 lb cooked salmon (flaked)
- 1 large egg
- 1 garlic clove, minced
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ½ cup whole wheat panko breadcrumbs
- 2 tbsp lemon juice
- 1 tbsp olive oil (for brushing)
Creamy Avocado Sauce
- 1 ripe avocado, peeled and pitted
- ¼ cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2 tbsp water (as needed to thin)
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix salmon meatballs: In a large bowl, combine the flaked cooked salmon, egg, minced garlic, chopped fresh dill and parsley, Dijon mustard, kosher salt, ground black pepper, lemon juice, and whole wheat panko breadcrumbs. Stir everything together gently until just combined to maintain texture.
- Form and bake meatballs: Shape the mixture into approximately 1½-inch meatballs and arrange them evenly spaced on the prepared baking sheet. Brush the tops lightly with olive oil to help them brown nicely. Bake in the preheated oven for 15 to 17 minutes, or until the meatballs are firm and golden brown.
- Make avocado sauce: While the meatballs bake, prepare the creamy avocado sauce. In a blender or food processor, combine the ripe avocado, plain Greek yogurt, lemon juice, minced garlic, olive oil, and water. Blend until the sauce is smooth, adding extra water as needed to reach your desired consistency. Season with salt and pepper to taste.
- Serve: Serve the salmon meatballs warm with the creamy avocado sauce either on the side for dipping or drizzled on top. Optionally, garnish with lemon zest or additional chopped herbs for a fresh, vibrant finish.
Notes
- Use cooked salmon that is flaked finely to ensure meatballs hold together well.
- Whole wheat panko adds a nice texture and fiber to the meatballs but regular panko or breadcrumbs can be substituted.
- Adjust water in avocado sauce to achieve desired creaminess.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the meatball mixture or avocado sauce.
- These meatballs can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
