Description
These Baked Salmon Meatballs with Creamy Avocado Sauce offer a healthy and flavorful twist on traditional meatballs. Made with fresh salmon, herbs, and whole wheat panko, these protein-packed meatballs are baked to perfection and served with a zesty, creamy avocado sauce for a delicious and nutritious meal that's quick to prepare.
Ingredients
For the Salmon Meatballs
- 1 pound skinless salmon, cut into chunks
- ½ medium onion, grated
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
For the Creamy Avocado Sauce
- ¾ California avocado, skin and seed removed
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic, minced
- ½ lime, juiced
- 5 tablespoons water
- 2 tablespoons minced cilantro
- ¼ - ½ teaspoon chipotle chili powder
- ¼ teaspoon salt, or to taste
- ¼ teaspoon ground pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat a large baking sheet with cooking spray to prevent the meatballs from sticking.
- Chop Salmon: Place the salmon chunks into the bowl of a food processor and pulse until finely chopped, scraping down the sides if necessary. Transfer the finely chopped salmon to a large mixing bowl.
- Combine Meatball Ingredients: Add the grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, ground pepper, paprika, and ground oregano to the salmon. Stir well to combine all ingredients into a uniform mixture.
- Form Meatballs: Using about 2 tablespoons of the salmon mixture, roll portions between the palms of your hands to form evenly sized meatballs. Place each meatball on the prepared baking sheet, spacing them evenly apart.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes, or until they are firm to the touch and cooked through.
- Make Avocado Sauce: While the meatballs bake, prepare the sauce. In the bowl of a food processor or blender, combine the avocado, fat-free plain Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and ground pepper. Blend until smooth and creamy.
- Serve: Serve the baked salmon meatballs warm alongside or topped with the creamy avocado sauce for a fresh and flavorful dish.
Notes
- Whole wheat panko breadcrumbs can be replaced with regular panko breadcrumbs if preferred or for a lighter texture.
- Adjust the chipotle chili powder in the sauce according to your desired spice level for more or less heat.
- Ensure the salmon is skinless and boneless for smooth texture in meatballs.
- This recipe can be made gluten-free by substituting the whole wheat panko with gluten-free breadcrumbs.