Baked Salmon Meatballs with Creamy Avocado Sauce
These tender salmon meatballs are cozy, bright, and perfect for weeknight dinners or meal prep, complemented by a creamy avocado sauce.
Ingredients
Protein
- 1 pound skinless salmon chunks for that fresh clean flavor
Binders & Crunch
- 0.25 cup whole wheat panko breadcrumbs plus 2 tablespoons for binding and crunch
- 1 large egg white to hold everything together without heaviness
Aromatics & Veggies
- 0.5 medium onion grated
- 2 cloves garlic minced for that classic punch
- 3 tablespoons minced cilantro to brighten the mix with fresh herb notes
Spices
- 0.75 teaspoon salt to spice things up right
- 0.5 teaspoon ground pepper to spice things up right
- 0.5 teaspoon paprika to spice things up right
- 0.5 teaspoon ground oregano to spice things up right
Creamy Avocado Sauce
- 0.75 whole California avocado for the creamy avocado sauce
- 3 tablespoons fat-free plain Greek yogurt for the creamy avocado sauce
- 1 clove garlic minced for the avocado sauce
- 0.5 whole lime juiced for the avocado sauce
- 5 tablespoons water for the avocado sauce
- 2 tablespoons minced cilantro for the avocado sauce
- 0.375 teaspoon chipotle chili powder ¼ to ½ teaspoon for the avocado sauce
- 0.25 teaspoon salt for the avocado sauce to taste
- 0.25 teaspoon ground pepper for the avocado sauce to taste
Instructions
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.