Description
These Baked Salmon Meatballs are a flavorful, protein-packed dish that’s easy, healthy, and delicious. Made with fresh salmon, seasonings, and herbs, they’re baked to perfection and served with a creamy avocado sauce with a zesty chipotle kick. Perfect for a light meal, appetizer, or meal prep option!
Ingredients
Scale
For the Meatballs:
- 1 pound skinless salmon, cut into chunks
- 1/2 medium onion, grated
- 1/4 cup + 2 tbsp whole wheat panko breadcrumbs
- 3 tbsp minced cilantro
- 1 egg white
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/2 tsp ground oregano
For the Creamy Avocado Sauce:
- 3/4 California avocado, skin & seed removed
- 3 tbsp fat-free plain Greek yogurt
- 1 clove garlic, minced
- 1/2 lime, juiced
- 5 tbsp water
- 2 tbsp minced cilantro
- 1/4 – 1/2 tsp chipotle chili powder (adjust for spice preference)
- 1/4 tsp salt (or to taste)
- 1/4 tsp ground pepper
Instructions
- 1. Prepare the Meatballs
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Place the salmon chunks in a food processor and pulse until finely chopped. Transfer to a large mixing bowl.
- Add the grated onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Stir until well combined.
- Using 2 tablespoons of the mixture per meatball, roll the mixture into evenly sized balls and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the meatballs are firm and cooked through.
- 2. Make the Avocado Sauce
- In a blender or food processor, combine the avocado, Greek yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper.
- Blend until smooth and creamy, adjusting the seasoning to taste.
- 3. Serve & Enjoy!
- Serve the salmon meatballs warm, drizzled with the creamy avocado sauce, or use it as a dipping sauce on the side.
Notes
- Breadcrumbs: If you prefer, you can substitute regular panko or almond flour for a low-carb version.
- Storage: Store meatballs in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months and reheat in the oven at 350°F for 10 minutes.
- Serving Ideas: Enjoy these salmon meatballs in a wrap, over a salad, or with quinoa or rice for a balanced meal.
Nutrition
- Serving Size: 4 meatballs
- Calories: 220kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg