Baked salmon meatballs with creamy avocado sauce are a fresh and flavorful twist on traditional meatballs, offering a nutritious and delicious seafood option perfect for weeknight dinners or meal prepping. These salmon meatballs are not only packed with protein and heart-healthy omega-3s, but they are also easy to make and incredibly satisfying. Paired with a creamy avocado sauce that brings a cool, zesty kick, this dish is guaranteed to become a favorite in your clean-eating rotation. Whether you’re watching your calories or just looking for a wholesome meal, these baked salmon meatballs are a must-try.
Why You’ll Love Baked Salmon Meatballs with Creamy Avocado Sauce
These salmon meatballs are seriously next-level. They’re oven-baked to a perfect golden finish, offering a lighter, healthier choice compared to traditional fried versions, all while keeping their delicious flavor intact. The salmon provides a rich, slightly smoky taste while staying tender on the inside. The real game-changer? The creamy avocado sauce. With its smooth texture and hint of chipotle spice, it complements the meatballs perfectly. Whether you’re gluten-conscious, health-focused, or just want to try something new, this dish delivers big on flavor and nutrition with minimal effort. It’s perfect for entertaining or prepping ahead for easy lunches throughout the week.
Ingredients
For the 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
For the Avocado Sauce:
- ¾ ripe 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 (adjust to taste)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground pepper
Step-by-Step: How to Make Baked Salmon Meatballs with Creamy Avocado Sauce
- Preheat and Prep: Set your oven to 350 degrees F and get your baking sheet ready by giving it a light coating of nonstick cooking spray.
- Process the Salmon: Add the salmon chunks to a food processor. Pulse until the pieces are finely chopped, pausing as needed to scrape down the sides.
- Mix Ingredients: Transfer the chopped salmon to a mixing bowl. Add the grated onion, breadcrumbs, minced cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Stir thoroughly to combine everything evenly.
- Form Meatballs: Using about 2 tablespoons of the mixture per ball, roll the salmon mixture between your palms to form meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake: Bake the salmon meatballs for 15 to 18 minutes, or until firm to the touch and fully cooked through.
- Make the Avocado Sauce: In a food processor or blender, combine avocado, Greek yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper. Blend until smooth and creamy.
- Serve: Plate the warm salmon meatballs and top each with a generous dollop of avocado sauce. Garnish with extra cilantro if desired.
Helpful Tips
- Use Fresh Salmon: Fresh, skinless salmon works best for texture and flavor. Avoid canned salmon for this recipe.
- Don’t Overprocess: When pulsing the salmon, aim for a finely chopped consistency, not a paste. This gives the meatballs a better bite.
- Chill for Better Shape: If your meatballs feel too soft, refrigerate the mixture for 15 minutes before rolling.
- Spice to Taste: Adjust the chipotle chili powder in the sauce according to your heat preference.
Substitutions And Variations
- Breadcrumbs: Substitute whole wheat panko with gluten-free breadcrumbs if needed.
- Herbs: Not a fan of cilantro? Try using parsley or dill for a different flavor profile.
- Yogurt Substitute: Use sour cream or a dairy-free alternative if Greek yogurt isn’t available.
- Spice Options: Swap chipotle chili powder with smoked paprika or cayenne for a different type of heat.
- Make It a Bowl: Serve over quinoa or brown rice with roasted veggies for a full meal.
Storage Instructions
- Refrigerator: Store leftover salmon meatballs and sauce in separate airtight containers. They will last up to 3 days.
- Freezer: Freeze meatballs (without sauce) in a single layer, then transfer to a zip-top bag. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm meatballs in the oven at 300 degrees F for 10-12 minutes, or microwave for 1-2 minutes until heated through. The avocado sauce is best fresh but can be stored for up to 2 days in the fridge.
Nutritional Information
- Serving Size: 5 meatballs + 2 tablespoons avocado sauce
- Calories: 295.3 kcal
- Protein: 34.8g
- Carbohydrates: 10g
- Fat: 12.7g
- Saturated Fat: 2.4g
- Cholesterol: 65mg
- Sodium: 669.6mg
- Fiber: 2.8g
- Sugar: 1.3g
Serving Suggestions
- Serve with a fresh green salad or steamed vegetables for a light meal.
- Make a salmon meatball wrap using whole wheat tortillas, greens, and avocado sauce.
- Add to a grain bowl with quinoa, kale, cherry tomatoes, and a drizzle of lemon vinaigrette.
- Serve as an appetizer with toothpicks and a side of dipping sauce.
Frequently Asked Questions About Baked Salmon Meatballs with Creamy Avocado Sauce
Can I use canned salmon for this recipe? Fresh salmon is recommended for the best flavor and texture, but canned salmon can be used in a pinch. Be sure to drain it well and remove any bones or skin.
Is the avocado sauce spicy? The chipotle chili powder adds a mild to medium heat level. You can reduce the amount or omit it for a milder flavor.
Can I make these meatballs ahead of time? Absolutely! You can prep the mixture and form the meatballs a day ahead. Store them covered in the fridge until ready to bake.
What can I serve with these meatballs? They pair well with a side salad, roasted veggies, rice, or inside a wrap for lunch.
Are these salmon meatballs keto-friendly? With a few adjustments (such as using almond flour instead of panko), you can make them low-carb and keto-friendly.
Final Thoughts
Thank you for trying out this flavorful and wholesome recipe for baked salmon meatballs with creamy avocado sauce. I truly enjoyed making this dish and am so happy to share it with you. It’s an easy, clean-eating option that doesn’t compromise on flavor, and the creamy avocado sauce takes it to the next level. I hope it becomes a go-to in your kitchen just like it has in mine. Enjoy every bite and happy cooking! Thanks for being a part of this food-loving community.
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Baked Salmon Meatballs with Creamy Avocado Sauce
- Total Time: 38 minutes
- Yield: 4 servings (approx. 20 meatballs) 1x
Description
Baked Salmon Meatballs are healthy, high-protein, and loaded with flavor. Paired with a creamy avocado yogurt sauce, this easy oven-baked seafood recipe is perfect for clean eating and quick dinners. Try this wholesome dish tonight!
Ingredients
For the Meatballs:
1 lb skinless salmon, cut into chunks
½ medium onion, grated
¼ cup + 2 tbsp whole wheat panko breadcrumbs
3 tbsp minced cilantro
1 egg white
2 garlic cloves, minced
¾ tsp salt
½ tsp ground pepper
½ tsp paprika
½ tsp ground oregano
For the Sauce:
¾ ripe California avocado, peeled and seeded
3 tbsp fat-free plain Greek yogurt
1 garlic clove, minced
½ lime, juiced
5 tbsp water
2 tbsp minced cilantro
¼–½ tsp chipotle chili powder (to taste)
¼ tsp salt (or to taste)
¼ tsp ground pepper
Instructions
- Preheat and Prep: Set your oven to 350 degrees F and get your baking sheet ready by giving it a light coating of nonstick cooking spray.
- Process the Salmon: Add the salmon chunks to a food processor. Pulse until the pieces are finely chopped, pausing as needed to scrape down the sides.
- Mix Ingredients: Transfer the chopped salmon to a mixing bowl. Add the grated onion, breadcrumbs, minced cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Stir thoroughly to combine everything evenly.
- Form Meatballs: Using about 2 tablespoons of the mixture per ball, roll the salmon mixture between your palms to form meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake: Bake the salmon meatballs for 15 to 18 minutes, or until firm to the touch and fully cooked through.
- Make the Avocado Sauce: In a food processor or blender, combine avocado, Greek yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper. Blend until smooth and creamy.
- Serve: Plate the warm salmon meatballs and top each with a generous dollop of avocado sauce. Garnish with extra cilantro if desired.
Notes
If meatball mixture feels too soft, chill for 15 minutes before forming.
Adjust chipotle powder to your spice preference.
Sauce is best fresh but keeps for up to 2 days in the fridge.
You can freeze meatballs before or after baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Entree
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 meatballs + 2 tbsp sauce
- Calories: 295
- Sugar: 1.3g
- Carbohydrates: 10g
- Protein: 34.8g