These baked salmon meatballs are a tasty treat! They are packed with salmon goodness and paired with a creamy, tangy avocado sauce that brings everything together.
I love how easy these meatballs are to make, and the avocado sauce makes them feel like a fancy meal without the fuss. Plus, who doesn’t love something with a bit of zing? 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here. If you can’t find it, you can use canned salmon, making sure to drain it well. Personally, I love using wild-caught salmon for flavor and texture, but farmed works too!
Breadcrumbs: I like using panko for extra crunch, but regular breadcrumbs will also do the job. If you’re gluten-free, try almond meal or gluten-free breadcrumbs as a substitute.
Parsley: Fresh parsley adds a nice herbaceous touch. If available, cilantro can be a great substitution in both the meatballs and sauce, giving a different flavor profile.
Avocado: Use ripe avocados for a creamy texture. In a pinch, you could substitute with store-bought guacamole, but it may change the flavor a bit.
Greek Yogurt: This adds creaminess to the sauce. Sour cream or a dairy-free yogurt can be used if you prefer. Just keep in mind the flavor might vary slightly.
How Do I Ensure My Meatballs Are Juicy and Not Dry?
To keep your salmon meatballs tender and juicy, it’s crucial not to overmix the ingredients. Just blend until combined. Here’s how to make sure they turn out perfectly:
- Make sure not to overcook them; 12-15 minutes should be enough. Use a meat thermometer for accuracy.
- Adding an egg helps bind everything while keeping moisture. Don’t skip this step!
- If the mixture feels too dry, a splash of water or even a little oil can help.
By following these tips, your baked salmon meatballs will be flavorful and moist every time! Enjoy your cooking adventure!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients:
For the Salmon Meatballs:
- 1 lb (450g) fresh salmon fillet, skin removed, finely chopped or ground
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup finely chopped fresh parsley
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil (for baking or brushing)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/2 cup Greek yogurt or sour cream
- Juice of 1 lemon (or lime)
- 1/4 cup fresh cilantro or parsley leaves
- 1 small garlic clove
- Salt and black pepper, to taste
- Water, as needed for thinning
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 15 minutes to bake, for a total of approximately 30 minutes. It’s a quick and easy meal that can be ready in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 400°F (200°C). This ensures the oven is hot and ready for the meatballs.
2. Mix the Meatball Ingredients:
In a large bowl, mix together the finely chopped salmon, breadcrumbs, parsley, shallot, garlic, egg, Dijon mustard, lemon juice, smoked paprika, and a pinch of salt and pepper. Use your hands or a spoon to gently combine everything, being careful not to overmix. This keeps your meatballs tender!
3. Shape the Meatballs:
Now, take a portion of the mixture and roll it into small meatballs, around 1 to 1.5 inches in diameter. Place them on a lined or greased baking sheet, making sure they have some space between them.
4. Bake the Meatballs:
Lightly brush or drizzle the meatballs with olive oil for a nice golden crust. Bake them in the preheated oven for about 12-15 minutes, or until they are cooked through and slightly golden on the outside. You can check their doneness with a meat thermometer; they should reach an internal temperature of 145°F (63°C).
5. Prepare the Avocado Sauce:
While the meatballs are baking, make your tangy avocado sauce! In a blender or food processor, add the avocado, Greek yogurt, lemon juice, cilantro or parsley, garlic, and a pinch of salt and pepper. Blend until you get a smooth consistency, adding a little water if the sauce is too thick.
6. Serve:
Once your meatballs are done, serve them warm with a drizzle of the tangy avocado sauce on top or on the side for dipping. Feel free to garnish with extra chopped herbs and lemon wedges for added freshness!
Enjoy these flavorful baked salmon meatballs with their creamy, tangy avocado sauce—a perfect blend of healthy and delicious!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before using. The best way is to leave it in the fridge overnight or place it in a sealed bag submerged in cold water for a quicker thaw.
What Can I Substitute for Breadcrumbs?
If you are looking for a substitute for breadcrumbs, you can use crushed crackers, oats, or almond flour for a gluten-free option. Just be aware that this might slightly change the texture of the meatballs.
How Should I Store Leftover Salmon Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave, just be careful not to overcook them to keep them moist and tasty!
Can I Prepare the Meatballs Ahead of Time?
Absolutely! You can shape the meatballs and refrigerate them for up to a day before baking. Just allow them to sit at room temperature for about 10-15 minutes before baking to ensure even cooking.