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Baked Salmon Meatballs with Avocado Sauce

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Tender and flavorful baked salmon meatballs paired with a creamy avocado yogurt sauce, offering a healthy and delicious twist on a classic dish.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C) and lightly coat a baking sheet with cooking spray.
  2. In a food processor, pulse salmon until finely chopped. Transfer to a bowl.
  3. Add onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Mix well.
  4. Form mixture into 12 meatballs and place on the prepared baking sheet.
  5. Bake for 15–18 minutes until cooked through and firm.
  6. While baking, prepare the sauce: Blend avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper until smooth.
  7. 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

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