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Baked Salmon Meatballs with Creamy Avocado Sauce drizzled over, garnished with fresh herbs, served on a plate with a lemon wedge.
Reda

Baked Salmon Meatballs with Creamy Avocado Sauce

These tender baked salmon meatballs are packed with flavor and make for a healthy, delicious meal. Paired with a vibrant and creamy avocado sauce, it's a dish that's both satisfying and refreshing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Meatballs
  • 1.5 lbs Salmon fillet skinless, finely diced or pulsed in food processor
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg
  • 1/4 cup Red Onion finely minced
  • 2 tbsp Fresh Dill chopped
  • 1 tsp Lemon Zest
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil for brushing
For the Creamy Avocado Sauce
  • 2 Avocados medium, ripe
  • 1/2 cup Plain Greek Yogurt full-fat
  • 2 tbsp Lime Juice freshly squeezed
  • 1/4 cup Fresh Cilantro chopped
  • 1/2 Small Jalapeño deseeded and roughly chopped (optional)
  • 1 Small Garlic Clove peeled
  • 1/4 tsp Salt
  • 2-4 tbsp Water for thinning, as needed
For Garnish (Optional)
  • 1 tbsp Fresh Dill chopped
  • 2 Lime Wedges

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Food Processor or Blender
  • Measuring cups and spoons
  • Small mixing bowl
  • Whisk

Method
 

Prepare the Salmon Meatballs
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. In a large mixing bowl, combine the finely diced or pulsed salmon, panko breadcrumbs, large egg, finely minced red onion, chopped fresh dill, lemon zest, garlic powder, smoked paprika, salt, and black pepper.
  3. Mix gently with your hands until all ingredients are just combined. Be careful not to overmix, as this can make the meatballs tough. Form the mixture into approximately 18-20 meatballs, each about 1.5 inches in diameter. Arrange them evenly on the prepared baking sheet, ensuring there's a little space between each.
  4. Lightly brush the tops of the formed salmon meatballs with olive oil. This helps them achieve a nice golden crust.
  5. Bake for 12-15 minutes, or until the meatballs are cooked through and lightly golden brown. The internal temperature should reach 145°F (63°C).
Prepare the Creamy Avocado Sauce
  1. While the meatballs are baking, prepare the avocado sauce. Combine the ripe avocados, plain full-fat Greek yogurt, fresh lime juice, chopped fresh cilantro, optional deseeded jalapeño, small garlic clove, and salt in a food processor or blender.
  2. Blend until the sauce is completely smooth and creamy. If the sauce is too thick for your liking, add water 1 tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if necessary.
Serve
  1. Once the salmon meatballs are done baking, remove them from the oven. Serve the warm salmon meatballs immediately with a generous dollop or drizzle of the creamy avocado sauce. Garnish with extra fresh dill and lime wedges, if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the salmon mixture. Leftover meatballs and sauce can be stored separately in airtight containers in the refrigerator for up to 2-3 days. Reheat meatballs gently in the oven or microwave. The sauce is best consumed fresh but can be stored for a day or two; it might brown slightly due to avocado oxidation. To ensure even cooking, try to make the meatballs uniform in size.