These baked salmon meatballs are a tasty twist on a classic dish! Packed with healthy salmon and served with a zesty avocado sauce, they’re sure to please your taste buds.
Just imagine juicy meatballs paired with creamy avocado goodness. I love making these for dinner. They are quick and easy, perfect for any night you want something special!
Key Ingredients & Substitutions
Fresh Salmon: For the best flavor, use fresh salmon. If you can’t find it, canned salmon works as a substitute. Just drain it well and flake it before mixing. You’ll still get a great taste!
Breadcrumbs: Panko gives meatballs a nice crunch but regular breadcrumbs are fine, too. If you need a gluten-free option, try crushed rice crackers or almond flour as a substitute.
Cilantro/Parsley: I love the fresh flavor of cilantro, but if you’re not a fan, parsley works beautifully. You could also try dill for a different flavor twist!
Greek Yogurt: This adds creaminess to the sauce. You can use regular yogurt or sour cream instead. For a dairy-free option, try coconut yogurt or silken tofu for a similar texture.
Lime Juice: Fresh lime juice is ideal for the tangy sauce. If lime is unavailable, lemon juice can be a perfect substitute. Just make sure to adjust the amount to your taste!
How Do I Make Sure My Meatballs Hold Together?
The trick to making sure your salmon meatballs hold together is in the mixing. Be gentle but mix thoroughly to ensure even binding. Also, the egg acts as a binding agent, so don’t skip it!
- Start by combining the salmon with other ingredients in a large bowl.
- Mix just until everything is combined – over-mixing can make them tough.
- Form the meatballs gently; compact enough to hold but not too tight.
Another tip is to chill the meatballs in the fridge for 15-20 minutes before baking. This helps them firm up, making them less likely to fall apart during cooking!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Meatballs:
- 1 lb (450g) fresh salmon, skin removed and finely chopped or minced
- 1/2 cup breadcrumbs (panko or regular)
- 1 egg, lightly beaten
- 1/4 cup fresh cilantro or parsley, finely chopped
- 2 cloves garlic, minced
- 1 small shallot or 1/4 cup onion, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for some heat)
- Salt and pepper, to taste
- 1 tbsp olive oil (for greasing or optional light pan sear)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/2 cup plain Greek yogurt or sour cream
- 2 tbsp fresh lime juice
- 1-2 cloves garlic
- 1/4 cup fresh cilantro leaves
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- 1-2 tsp honey or agave syrup (optional, balances tanginess)
- A splash of water or milk to thin sauce as needed
Garnish:
- Chopped fresh cilantro or parsley
- A pinch of chili flakes or smoked paprika for color and mild heat
How Much Time Will You Need?
This recipe will take approximately 20 minutes of active prep time and about 15 minutes to bake, totaling around 35 minutes. You’ll have delicious salmon meatballs ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to give your meatballs a nice golden brown finish. Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Salmon Meatball Mixture:
In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, beaten egg, chopped cilantro or parsley, minced garlic, shallots, Dijon mustard, smoked paprika, and chili powder (if you’re adding some heat). Season with salt and pepper. Mix gently but thoroughly until all ingredients are well combined. Be careful not to overmix; you want to keep the meatballs tender!
3. Form the Meatballs:
Using your hands, shape the salmon mixture into small balls about 1 1/2 inches in diameter. Place them on the prepared baking sheet, ensuring they are spaced slightly apart so they bake evenly.
4. Bake the Meatballs:
Put the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the meatballs are cooked through and just starting to get a golden color on top. If you want a crispy finish, you can quickly pan-sear the meatballs in a hot skillet with a bit of olive oil for 1-2 minutes on each side after baking.
5. Make the Tangy Avocado Sauce:
While the meatballs are baking, prepare your avocado sauce. In a blender or food processor, combine the flesh of the avocado, Greek yogurt, lime juice, garlic, cilantro, olive oil, and a pinch of salt and pepper. If you’re using honey or agave syrup for a touch of sweetness, add it here. Blend everything until smooth and creamy. If the sauce is too thick, add a splash of water or milk to reach your desired consistency.
6. Serve the Meatballs:
Once the meatballs are out of the oven, spoon the tangy avocado sauce generously over the warm meatballs. Garnish with chopped fresh cilantro or parsley and a sprinkle of chili flakes or smoked paprika for a vibrant touch.
7. Enjoy!
These delicious salmon meatballs are perfect served on their own, alongside a crisp salad, or over rice or grilled vegetables. Enjoy the fresh flavors and satisfying textures!
This recipe yields tender, flavorful salmon meatballs paired with a creamy and tangy avocado sauce for a delightful dish that’s easy to impress your family and friends!
Can I Use Canned Salmon Instead of Fresh Salmon?
Yes, canned salmon is a great substitute! Just make sure to drain it well and flake it before mixing. This method saves time and still keeps the flavor delicious!
How Can I Make These Meatballs Spicier?
If you want to add more heat, consider increasing the amount of chili powder or adding finely chopped jalapeños to the mixture. You can also serve the meatballs with a spicy dipping sauce!
What’s the Best Way to Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.
Can I Freeze the Meatballs?
Absolutely! To freeze, place uncooked meatballs on a baking sheet to freeze them individually for about an hour. Once frozen, transfer them to an airtight freezer bag. They will last up to 3 months. Cook from frozen, adding a few extra minutes to the baking time.
