Ingredients
Method
Preparation
- Pat the salmon dry and roughly chop if needed, then grate the onion and mince garlic and cilantro so everything is ready to mix.
Mixing
- Combine salmon, grated onion, 2 tablespoons whole wheat panko, egg white, 3 tablespoons cilantro, 2 minced garlic cloves, 0.75 tsp salt, 0.5 tsp pepper, paprika, and oregano in a bowl and gently mix until evenly combined.
Forming and Coating
- Form the mixture into 1 to 1.5-inch meatballs and roll each lightly in the remaining 0.25 cup panko for extra binding and crunch.
Baking
- Place meatballs on a lined baking sheet and bake at 400°F for 12–15 minutes, until cooked through and slightly firm to the touch.
Serving
- Blend avocado, Greek yogurt, 1 minced garlic clove, lime juice, water, 2 tbsp cilantro, chipotle powder, 0.25 tsp salt, and 0.25 tsp pepper until smooth; spoon over warm meatballs.
Notes
Keep salmon cold while working to maintain firm texture and easier shaping. Don’t overmix the meatball mixture to avoid a dense texture. Use a quick-read thermometer; salmon meatballs are done at 145°F. If the mixture feels too wet, add the additional 2 tablespoons panko a bit at a time. Store leftovers in an airtight container in the fridge for up to 3 days.