These baked salmon meatballs are super tasty and easy to make! Packed with fresh salmon and herbs, they offer a healthy twist on your usual meatballs.
The tangy avocado sauce makes everything even better, adding a creamy and zesty touch. Trust me, you’ll want to dip everything in it! I love pairing these with a side salad for a quick meal.
Key Ingredients & Substitutions
Fresh Salmon: This is the star of the dish! You can use canned salmon if fresh isn’t available, just drain it well. Wild-caught salmon has a richer flavor, but farmed salmon works too.
Panko Breadcrumbs: These create a light and crispy texture. If you don’t have panko, regular breadcrumbs can be used, but the meatballs may be less crunchy. For gluten-free options, look for gluten-free breadcrumbs.
Greek Yogurt: I love using Greek yogurt for its creaminess in the avocado sauce. If you prefer, sour cream is a great substitute. You could also use a dairy-free yogurt for a vegan option.
Herbs: Fresh parsley and dill really brighten the meatballs. If you don’t have these, you can use dried herbs, but fresh gives a better flavor. Basil or chives can also add a nice twist!
How Do I Ensure My Meatballs Are Moist and Flavorful?
Making flavorful and moist meatballs involves a few simple steps. Start by combining your salmon and other ingredients gently. Over-mixing can lead to tough meatballs.
- Form the meatballs around 1.5 to 2 inches to ensure even cooking.
- Cooking them at a high temperature (400°F) gives you a nice crunchy exterior while keeping the inside juicy.
- Let them cool slightly before serving; this helps set their shape.
Don’t skip the avocado sauce! It adds a creamy and refreshing element that complements the salmon beautifully.
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Meatballs:
- 1 lb (450 g) fresh salmon fillet, skin removed and finely chopped or minced
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 green onions, finely sliced
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil (for greasing the baking sheet)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/3 cup Greek yogurt or sour cream
- Juice of 1 lime (about 2 tbsp)
- 1/4 cup fresh cilantro or parsley leaves
- 1 clove garlic
- 1/4 tsp ground cumin
- Salt and pepper, to taste
- Water or olive oil, as needed for thinning the sauce
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 18 minutes for baking, making a total of about 35-40 minutes from start to finish. It’s a quick and delightful meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This way, it’ll be nice and hot when your meatballs are ready to go in! Line a baking sheet with parchment paper or lightly grease it with olive oil, so the meatballs won’t stick.
2. Mix the Meatball Ingredients:
In a large mixing bowl, add the chopped salmon, panko breadcrumbs, egg, minced garlic, parsley, dill, green onions, Dijon mustard, smoked paprika, along with some salt and pepper. Gently mix everything together until well combined, taking care not to overmix. We want tender meatballs here!
3. Shape the Meatballs:
Using your hands or a small scoop, form the salmon mixture into meatballs about 1.5 to 2 inches in diameter. Place them on the prepared baking sheet with a little space between each one.
4. Bake the Meatballs:
Put the meatballs in the oven and bake them for about 15-18 minutes. They should be cooked through and have a lovely golden crust. Keep an eye on them to ensure they don’t overcook!
5. Make the Tangy Avocado Sauce:
While the meatballs are baking, prepare your tangy avocado sauce. In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, cilantro or parsley, garlic, cumin, salt, and pepper. Blend it all together until it’s smooth and creamy. If the sauce seems a bit thick, add a splash of water or olive oil to achieve your preferred consistency.
6. Cool and Serve:
When the salmon meatballs are finished baking, take them out of the oven and let them cool for a couple of minutes. This helps them set nicely.
7. Enjoy Your Dish:
Serve the warm meatballs on a plate, and don’t be shy—drizzle that tangy avocado sauce generously over the top. You can also garnish with extra fresh herbs if you’re feeling fancy. Enjoy your delicious and healthy meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! If using frozen salmon, make sure to thaw it completely in the fridge overnight or under cold running water. Pat it dry before chopping to remove excess moisture, which helps the meatballs hold together better.
How Do I Store Leftover Meatballs?
Store any leftover salmon meatballs in an airtight container in the fridge for up to 3 days. They can also be frozen. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. Thaw in the fridge before reheating.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare the salmon mixture and form the meatballs ahead of time. Place them on a baking sheet, cover with plastic wrap, and refrigerate for up to a day. Bake as directed when you’re ready to enjoy them!
What Can I Serve with the Salmon Meatballs?
These meatballs pair wonderfully with a side salad, steamed veggies, or a grain like quinoa or brown rice. You could even toss them in a sub for a delicious sandwich option!