Baked Salmon Meatballs with Creamy Avocado Sauce

Baked Salmon Meatballs with Creamy Avocado Sauce

Ingredients

• For the Salmon Meatballs:

• 1 lb fresh salmon fillet, skin removed and finely chopped

• ½ cup breadcrumbs

• 1 large egg, lightly beaten

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon olive oil (for brushing or cooking)

For the Creamy Avocado Sauce:

1 ripe avocado

¼ cup crème fraîche (or plain Greek yogurt for a lighter version)

1 tablespoon lemon juice

1 garlic clove, minced

Salt and pepper to taste

Instructions

• Prepare the Meatball Mixture

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• In a large bowl, mix together finely chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.

• Use a tablespoon or cookie scoop to form small, even meatballs and place them on the baking sheet.

• Lightly brush each meatball with olive oil.

  
  
  
  
  
  

  Bake the Meatballs

  
  

• Bake for 15–18 minutes, or until the meatballs are cooked through and lightly golden the outside.

• Remove from oven and let rest for a few minutes.

• Make the Avocado Sauce

• While the meatballs are baking, add avocado, crème fraîche, lemon juice, garlic, salt, and pepper to a food processor or blender.

• Blend until smooth and creamy. Taste and adjust seasoning as needed.

• Serve

• Spoon the avocado sauce into a bowl or drizzle it over the warm salmon meatballs.

• Garnish with extra parsley or a squeeze of lemon juice for freshness.

Tips for Success    

• Chop the salmon finely or pulse in a food processor for best binding.

• For even more flavor, try adding dill, lemon zest, or a touch of Dijon mustard.

• Serve these meatballs warm or chilled—they’re just as good the next day!

• Want a dairy-free version? Use coconut yogurt or mayo in the avocado sauce

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