Baked Salmon Meatballs Avocado Sauce (Printable)
Tender baked salmon meatballs paired with creamy avocado sauce for a healthy seafood dish ready in under an hour.
# What You Need:
→ For the Salmon Meatballs
01 - 1.1 lb skinless salmon fillet, finely chopped or pulsed in a food processor
02 - 1 large egg
03 - 1/2 cup gluten-free breadcrumbs
04 - 2 tbsp fresh parsley, finely chopped
05 - 2 tbsp fresh dill, finely chopped
06 - 2 green onions, finely sliced
07 - 2 cloves garlic, minced
08 - 1 tbsp lemon juice
09 - 1 tsp Dijon mustard
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1 tbsp olive oil for brushing
→ For the Avocado Sauce
13 - 1 ripe avocado, peeled and pitted
14 - 1/4 cup Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 small garlic clove, minced
17 - 2 tbsp fresh cilantro or parsley, chopped
18 - Salt and pepper to taste
19 - 2-3 tbsp water to thin as needed
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine the chopped salmon, egg, breadcrumbs, parsley, dill, green onions, garlic, lemon juice, mustard, salt, and pepper. Mix until just combined.
03 - Using damp hands, form the mixture into 16 golf ball-sized meatballs and place them on the prepared baking sheet.
04 - Brush or spray the tops lightly with olive oil.
05 - Bake for 18-20 minutes, or until the meatballs are firm and lightly golden.
06 - In a blender or food processor, combine avocado, Greek yogurt, lemon juice, garlic, herbs, salt, and pepper. Blend until smooth, adding water as needed for a creamy, dippable consistency.
07 - Serve the warm salmon meatballs with avocado sauce on the side or drizzled over the top.
# Expert Tips:
01 -
- The avocado sauce creates this incredible creamy tang that makes you forget you're eating something healthy
- They come together in under 40 minutes but look like you put way more thought into dinner
02 -
- Don't make the meatballs too large or they'll take forever to cook through—golf ball size is perfect for even cooking
- The sauce thickens up in the fridge, so add that water gradually while blending and remember you can always thin it later
03 -
- Chill the salmon for 20 minutes before pulsing—it helps the food processor chop it evenly without turning it into a paste
- Let the formed meatballs rest for 10 minutes before baking to help them hold their shape better