Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
These Baked Salmon Meatballs are a healthy and flavorful twist on traditional meatballs, combining tender salmon with fresh herbs and warm spices. Paired with a creamy avocado sauce made from ripe California avocado and Greek yogurt, this dish offers a satisfying, nutritious meal perfect for lunch or dinner. Baked instead of fried, these meatballs are light yet rich in taste and packed with protein and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings (approximately 16 meatballs) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 1 pound skinless salmon, cut into chunks
- ½ medium onion, grated
- ¼ cup + 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
Creamy Avocado 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 – ½ teaspoon chipotle chili powder
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground pepper
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly coat a large baking sheet with cooking spray to prevent sticking.
- Process salmon: Place the salmon chunks in a food processor and pulse until finely chopped, stopping to scrape down the sides as needed. Transfer the finely chopped salmon into a large mixing bowl.
- Mix meatball ingredients: Add the grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano to the bowl with the salmon. Stir thoroughly until all ingredients are combined evenly.
- Form meatballs: Using a 2-tablespoon scoop of the salmon mixture, roll the mixture between your palms to form evenly sized meatballs. Place them spaced evenly on the prepared baking sheet.
- Bake meatballs: Bake the meatballs in the preheated oven for 15 to 18 minutes, or until they are firm to the touch and cooked through.
- Prepare avocado sauce: While the meatballs bake, combine the avocado, fat-free Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and pepper in a food processor or blender. Blend until the sauce is smooth and creamy.
- Serve: Plate the baked salmon meatballs and drizzle or serve with the creamy avocado sauce alongside. Enjoy warm.
Notes
- Whole wheat panko breadcrumbs can be substituted with regular panko or finely ground oats for a gluten-free option.
- The chipotle chili powder in the sauce can be adjusted according to your desired spice level; omit for a milder sauce.
- Ensure to remove all skin and bones from the salmon before processing for the best texture.
- Using egg white helps bind the meatballs without adding extra fat.
- These meatballs can be prepared in advance and stored in the refrigerator for up to 2 days or frozen for longer storage.
Nutrition
- Serving Size: 4 meatballs with 2 tablespoons sauce
- Calories: 210 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 40 mg
Keywords: Salmon meatballs, baked salmon, avocado sauce, healthy seafood recipe, Greek yogurt sauce, low fat meatballs
