These baked salmon meatballs are a fun twist on dinner! They’re moist and packed with flavor, plus you get a vibrant avocado sauce to drizzle on top.
Honestly, who wouldn’t want to eat meatballs that are fish-based? 😂 I love how the creamy avocado sauce adds a touch of brightness. Serve them with a salad, and you’ve got a bright meal!
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for these meatballs. If you can’t find fresh, you can use frozen salmon; just be sure to thaw and drain any excess water. Canned salmon works too—just check for boneless options!
Panko Breadcrumbs: These give a nice texture, but you can substitute with regular breadcrumbs if needed. For gluten-free options, look for gluten-free panko or use crushed gluten-free crackers.
Fresh Herbs: Cilantro adds a fresh flavor. If you’re not a fan, consider using parsley or even dill. Each herb brings a unique taste that changes the dish slightly!
Sour Cream vs. Greek Yogurt: Either one works for the avocado sauce! I often choose Greek yogurt for a lighter, tangy flavor, but sour cream gives a creamier consistency. You could also use a dairy-free yogurt if you’re avoiding dairy.
How Do I Make The Perfect Salmon Meatballs?
Creating moist and flavorful salmon meatballs is all about the right balance of ingredients and cooking methods. Here’s how to do it right:
- Mix Gently: When combining the ingredients, stop mixing as soon as everything is incorporated. Over-mixing can make your meatballs tough.
- Even Sizes: Form each meatball to be the same size (around 1 ½ inches), ensuring even cooking. This way, they won’t end up dry or undercooked.
- Don’t Rush Baking: Bake them until they’re firm. If unsure, use a food thermometer; they should hit 145°F (63°C).
- Final Searing: After baking, a quick sear in a skillet adds delightful crispness. Just don’t skip pre-heating the skillet!
Follow these tips, and you’ll have perfectly baked salmon meatballs that are sure to impress!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For The Salmon Meatballs:
- 1 lb (450g) fresh salmon fillet, skin removed and finely chopped or ground
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 green onions, finely sliced
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for brushing or lightly greasing the baking sheet)
For The Tangy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves
- 1 small garlic clove
- 1/4 tsp salt (more to taste)
- 1/4 tsp black pepper
- 1-2 tbsp water (to thin sauce as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 15 minutes of baking time. In total, you’re looking at about 30-35 minutes to get these delicious salmon meatballs ready to enjoy!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
First, preheat your oven to 400°F (200°C). While the oven is heating up, lightly grease a baking sheet with olive oil or line it with parchment paper to prevent sticking.
2. Make Salmon Meatball Mixture:
In a large bowl, toss together the chopped salmon, panko breadcrumbs, egg, green onions, cilantro, garlic, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Use a spatula or your hands to gently mix until everything is well combined, but don’t over-mix, as this can make the meatballs tough!
3. Form Meatballs:
Now, grab a small handful of the mixture and shape it into a ball about 1 ½ inches in diameter. Place the meatballs on the prepared baking sheet, making sure to space them slightly apart so they have room to cook evenly.
4. Bake Meatballs:
Place the baking sheet in the preheated oven and bake the meatballs for about 12-15 minutes. They should be firm and cooked through. If you’d like a crispy outer layer, you can sear them briefly in a hot skillet with a little olive oil after baking.
5. Prepare Avocado Sauce:
While your meatballs are baking, you can prepare the tangy avocado sauce! In a blender or food processor, combine the avocado, sour cream or Greek yogurt, lime juice, cilantro, garlic, salt, and pepper. Blend until smooth. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency.
6. Serve:
Once the meatballs are done, plate them on a bed of fresh lettuce or greens. Drizzle with the tangy avocado sauce or serve it on the side for dipping. For a nice touch, sprinkle some extra chopped cilantro on top!
Enjoy your flavorful and moist baked salmon meatballs with the wonderfully refreshing tangy avocado sauce!
Can I Use Canned Salmon for This Recipe?
Absolutely! Canned salmon is a great alternative. Just drain it well and flake it apart, making sure there are no bones. It works well in the meatball mixture and can save some time!
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work fine. You can also use crushed gluten-free crackers for a gluten-free option. Just adjust the amount slightly if the mixture seems too wet or dry.
How Should I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop in a little olive oil to retain moisture and crispiness.
Can I Freeze the Meatballs?
Yes! After forming the meatballs, you can place them on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag or container. They can be stored for up to 3 months. Just bake from frozen, adding a few extra minutes to the cooking time!