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Baked Salmon Meatballs with Creamy Avocado Sauce

Tender baked salmon meatballs served with a velvety and creamy avocado sauce, balancing richness and brightness for a delightful meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb fresh salmon, skin removed and finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
For the Avocado Sauce
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • to taste Salt and pepper
  • to thin, if needed water Water

Method
 

Preparation
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine chopped salmon, breadcrumbs, Parmesan cheese, egg, parsley, garlic, lemon juice, salt, and pepper. Mix until well combined.
  4. Form the mixture into small meatballs and place them on the prepared baking sheet.
Baking
  1. Bake the salmon meatballs for 15-18 minutes, or until cooked through and slightly golden.
Preparing the Sauce
  1. While the meatballs bake, prepare the avocado sauce. In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and pepper.
  2. Blend until smooth, adding water to reach desired consistency.
Serving
  1. Serve the baked salmon meatballs with the creamy avocado sauce on the side for dipping.

Notes

Chop salmon by hand for better texture; do not overwork the mixture. Chill the formed meatballs for better shape if they feel soft. For a crisper exterior, finish under the broiler for 1-2 minutes.