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