Baked Salmon Meatballs with Tangy Avocado Sauce Recipe

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These healthy and flavorful salmon meatballs are oven-baked to perfection and paired with a creamy, tangy avocado sauce. Perfect for a light dinner, appetizer, or meal prep!

Ingredients

For the Salmon Meatballs:

  • 1 lb fresh salmon fillet, skin removed and finely chopped or ground
  • 1/3 cup breadcrumbs (or almond flour for a low-carb option)
  • 1 large egg
  • 2 tbsp fresh parsley, chopped
  • 2 green onions, finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste

For the Tangy Avocado Sauce:

  • 1 ripe avocado, peeled and pitted
  • 1/4 cup Greek yogurt
  • 2 tbsp lime juice (or lemon juice)
  • 1 clove garlic, minced
  • 1-2 tbsp water (to thin the sauce, if needed)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Meatball Mixture:
    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • In a mixing bowl, combine the salmon, breadcrumbs, egg, parsley, green onions, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix gently until just combined.
  2. Form the Meatballs:
    • Scoop out about 2 tablespoons of the mixture and roll into meatballs. Place them on the prepared baking sheet, spaced evenly apart.
  3. Bake the Meatballs:
    • Bake for 12-15 minutes, or until the meatballs are cooked through and slightly golden.
  4. Make the Avocado Sauce:
    • While the meatballs are baking, blend the avocado, Greek yogurt, lime juice, garlic, salt, and pepper in a food processor until smooth.
    • Add water, one tablespoon at a time, to reach your desired consistency.
  5. Serve:
    • Serve the salmon meatballs warm, drizzled with the tangy avocado sauce or with the sauce on the side for dipping.

Serving Suggestions:

  • Pair with a fresh salad or roasted vegetables for a light meal.
  • Serve over quinoa, rice, or zucchini noodles for a hearty dinner.
  • Use the meatballs as a protein-packed filling for wraps or pita bread.

Tips:

  • If using canned salmon, drain and remove the bones before mixing.
  • Add a touch of spice by mixing red pepper flakes or cayenne into the meatball mixture.
  • Store leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F (175°C) for 5-7 minutes.

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