Baked salmon meatballs with avocado sauce are a healthy, flavorful dish featuring tender, protein-packed salmon meatballs paired with a creamy, zesty avocado sauce. This easy, oven-baked recipe is perfect for meal prep, light lunches, or a nutritious dinner.
Why You’ll Love This Recipe
- Healthy and nutrient-rich – Packed with omega-3s and protein.
- Oven-baked, not fried – A lighter alternative to traditional meatballs.
- Deliciously creamy sauce – The avocado sauce adds a fresh and tangy touch.
- Easy and quick – Ready in 30 minutes with minimal effort.
- Versatile – Serve over rice, in a wrap, or as an appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon Meatballs:
- Fresh salmon (skin removed, finely chopped)
- Panko breadcrumbs (or almond flour for low-carb)
- Egg
- Garlic (minced)
- Green onions (chopped)
- Dijon mustard
- Lemon zest
- Fresh parsley (chopped)
- Salt and black pepper
- Red pepper flakes (optional, for heat)
For the Avocado Sauce:
- Avocado (ripe)
- Greek yogurt (or sour cream)
- Lime juice
- Garlic (minced)
- Olive oil
- Fresh cilantro or parsley
- Salt and black pepper
Directions
Make the Salmon Meatballs:
- Preheat oven – Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the mixture – In a bowl, combine finely chopped salmon, breadcrumbs, egg, garlic, green onions, Dijon mustard, lemon zest, parsley, salt, and pepper. Mix well.
- Form the meatballs – Scoop and roll into 1-inch balls, placing them on the baking sheet.
- Bake – Cook for 12-15 minutes, until golden and firm.
Make the Avocado Sauce:
- Blend the sauce – In a blender, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and herbs. Blend until smooth. Adjust salt and pepper to taste.
Serve and Enjoy:
- Plate the meatballs – Serve with avocado sauce on the side or drizzle over the top.
- Pair with sides – Serve with rice, roasted veggies, or in a lettuce wrap.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy version – Add Sriracha or jalapeños to the avocado sauce.
- Low-carb option – Use almond flour instead of breadcrumbs.
- Dairy-free alternative – Swap Greek yogurt with coconut yogurt.
- Extra crispy – Broil for the last 2 minutes for a golden crust.
- Gluten-free option – Use gluten-free breadcrumbs.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze meatballs (without sauce) for up to 2 months. Thaw and reheat before serving.
- Reheating: Warm in an oven at 350°F for 10 minutes or in an air fryer for 5 minutes.
FAQs
Can I use canned salmon instead of fresh?
Yes! Drain well and remove bones before mixing.
What sides go well with this dish?
Try quinoa, roasted sweet potatoes, or a fresh salad.
Can I air fry the meatballs?
Yes! Air fry at 375°F for 10-12 minutes, flipping halfway.
How do I make the sauce thinner?
Add extra lime juice or a splash of water until desired consistency.
Can I prepare the meatballs ahead of time?
Yes! Store raw meatballs in the fridge for up to 24 hours before baking.
How do I prevent the meatballs from falling apart?
Make sure the mixture is well-combined and don’t overwork the meat.
What can I substitute for Greek yogurt in the sauce?
Use sour cream, coconut yogurt, or blended avocado with olive oil.
Can I make mini meatballs for appetizers?
Yes! Just reduce baking time to 8-10 minutes.
How do I make the sauce extra creamy?
Blend in a tablespoon of mayonnaise or extra Greek yogurt.
Is this dish keto-friendly?
Yes! Use almond flour and full-fat Greek yogurt for a keto-approved meal.
Conclusion
Baked salmon meatballs with avocado sauce are a healthy, flavorful, and easy-to-make dish perfect for any meal. With a crispy outside, tender inside, and creamy avocado sauce, these meatballs are sure to become a new favorite. Try them today for a delicious, nutritious meal!
PrintBaked Salmon Meatballs with Avocado Sauce
Tender and flavorful baked salmon meatballs paired with a creamy avocado yogurt sauce, offering a healthy and delicious twist on a classic dish.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings (3 meatballs per serving) 1x
- Category: Entree
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb skinless salmon, cut into chunks
- 1/2 medium onion, grated
- 1/4 cup + 2 Tbsp whole wheat panko breadcrumbs
- 3 Tbsp minced fresh cilantro
- 1 egg white
- 2 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 3/4 California avocado, peeled and pitted
- 3 Tbsp fat-free plain Greek yogurt
- 1 garlic clove, minced (for sauce)
- 1/2 lime, juiced
- 5 Tbsp water
- 2 Tbsp minced cilantro (for sauce)
- 1/4–1/2 tsp chipotle chili powder
- 1/4 tsp salt (for sauce)
- 1/4 tsp ground pepper (for sauce)
Instructions
- Preheat oven to 350°F (175°C) and lightly coat a baking sheet with cooking spray.
- In a food processor, pulse salmon until finely chopped. Transfer to a bowl.
- Add onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Mix well.
- Form mixture into 12 meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes until cooked through and firm.
- While baking, prepare the sauce: Blend avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper until smooth.
- Serve warm meatballs with the avocado sauce either drizzled on top or on the side for dipping.
Notes
- You can substitute whole wheat panko with regular panko if needed.
- Adobo sauce can be used instead of chipotle chili powder for a smokier flavor.
- Fresh salmon yields the best results, but thawed frozen salmon can work in a pinch.
- Meatballs can be frozen and reheated in the oven at 350°F for 10 minutes.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 295
- Sugar: 1.3 g
- Sodium: 670 mg
- Fat: 12.7 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2.8 g
- Protein: 34.8 g
- Cholesterol: 65 mg