Description
These Baked Salmon Meatballs are a healthy and flavorful dish perfect for a wholesome dinner. Paired with a creamy avocado sauce that adds a tangy and smooth contrast, this recipe combines fresh salmon, aromatic spices, and nutritious ingredients for a satisfying meal that’s easy to prepare and bake.
Ingredients
Scale
The Meatballs:
- 1 pound skinless salmon cut into chunks
- ½ medium onion grated
- ¼ cup plus 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves minced
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
The Sauce:
- ¾ California avocado skin and seed removed
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic minced
- ½ lime juiced
- 5 tablespoons water
- 2 tablespoons minced cilantro
- ¼ to ½ teaspoon chipotle chili powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground pepper
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and coat a large baking sheet with cooking spray to prevent sticking.
- Prepare Salmon: Place the salmon chunks into the bowl of a food processor. Pulse until finely chopped, scraping down the sides as needed to ensure even chopping. Transfer the chopped salmon to a large mixing bowl.
- Mix Meatball Ingredients: Add the grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, ground pepper, paprika, and ground oregano to the bowl with the salmon. Stir everything together until thoroughly combined.
- Form Meatballs: Using a 2-tablespoon portion of the mixture for each, shape the salmon mixture into meatballs by rolling them gently between the palms of your hands. Place each meatball on the prepared baking sheet, spacing them evenly to allow for baking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes, or until they feel firm to the touch and are fully cooked through.
- Make Avocado Sauce: While the meatballs bake, combine the avocado, fat-free plain Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and ground pepper in the bowl of a food processor or blender. Blend the ingredients until the sauce is smooth and creamy.
- Serve: Once the meatballs are done, serve them warm alongside the creamy avocado sauce for dipping or drizzling.
Notes
- Use whole wheat panko breadcrumbs for added fiber and a healthier crunch.
- Adjust the chipotle chili powder in the sauce to taste, starting with ¼ teaspoon for mild heat and increasing to ½ teaspoon for a spicier kick.
- If you don’t have a food processor, finely chop the salmon and garlic by hand and whisk the sauce ingredients thoroughly.
- These meatballs can be served as an appetizer or a main course paired with a side salad or steamed vegetables.
- For a gluten-free version, substitute whole wheat panko breadcrumbs with gluten-free breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 45 mg
