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–+ servings

Baked Salmon Meatballs with Avocado Sauce

A delightful dish combining rich salmon flavors with a creamy, zesty avocado sauce, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Appetizer, Main Course
Cuisine American, Healthy
Servings 4 servings
Calories 250 kcal

Ingredients
  

For the Meatballs

  • 1 pound skinless salmon fillet, finely chopped or pulsed in a food processor Fresh salmon is recommended for best flavor.
  • 1/4 cup panko breadcrumbs For a gluten-free option, substitute with gluten-free breadcrumbs.
  • 1 whole egg
  • 2 whole green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika

For the Avocado Sauce

  • 1 whole ripe avocado
  • 1/4 cup plain Greek yogurt Can be substituted with sour cream or dairy-free alternatives.
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1-2 tablespoons water, to thin the sauce Add gradually for desired consistency.

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or lightly grease with oil.
  • In a medium bowl, combine salmon, panko breadcrumbs, egg, green onions, garlic, Dijon mustard, lemon juice, salt, black pepper, and smoked paprika. Mix gently to avoid overworking the mixture.
  • Shape the mixture into meatballs about 1 1/2 inches in diameter and place them on the baking sheet.

Baking

  • Bake the meatballs for 15-18 minutes until firm and golden brown. Ensure internal temperature reaches 145°F (63°C).

Prepare the Sauce

  • In a blender or food processor, combine avocado, Greek yogurt, lemon juice, olive oil, garlic, and water. Blend until smooth. Season with salt and pepper to taste.

Serving

  • Serve the meatballs warm, drizzled with avocado sauce or as a dip on the side. Optional: Garnish with fresh herbs or lemon wedges.

Notes

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 14gSaturated Fat: 3gSodium: 300mgFiber: 3gSugar: 2g
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