Description
These baked salmon meatballs are healthy, flavorful bites served with a creamy avocado dip. Perfect as an appetizer or light main dish, they combine the freshness of salmon with herbs and garlic, baked to golden perfection. The avocado yogurt sauce adds a rich, tangy complement, making this recipe both nutritious and delicious.
Ingredients
Scale
Salmon Meatballs
- 1 pound fresh salmon (can be substituted with canned salmon, drained well)
- 1 cup breadcrumbs (use panko for extra crunch)
- 1/2 cup Parmesan cheese (substitute with nutritional yeast for a vegan alternative)
- 1 large egg (replace with a flax egg for vegan version)
- 1/4 cup parsley (use dill for a different flavor profile)
- 2 cloves minced garlic (use garlic powder if fresh isn’t available)
- 1 tablespoon lemon juice (substitute with lime juice for a different twist)
- Salt and pepper, to taste
Avocado Dip
- 1 large ripe avocado
- 1/2 cup Greek yogurt (can be substituted with dairy-free yogurt for vegan option)
- 1 tablespoon lime juice (or substitute with lemon juice)
- 1 clove minced garlic (adjust amount based on preference)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Meatball Ingredients: In a large mixing bowl, combine the finely chopped fresh salmon, breadcrumbs, Parmesan cheese, egg, parsley, minced garlic, lemon juice, salt, and pepper. Mix gently until all ingredients are just combined to avoid overworking the mixture.
- Form Meatballs: Shape the mixture into golf-ball-sized meatballs, approximately 2 inches in diameter. Place them spaced at least an inch apart on the prepared baking sheet to ensure even cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for about 15-18 minutes, or until they are golden brown on the outside and firm to the touch.
- Prepare Avocado Sauce: While the meatballs bake, blend together the ripe avocado, Greek yogurt, lime juice, and minced garlic in a food processor or blender until smooth and creamy.
- Serve: Once the meatballs are baked, serve them warm alongside the creamy avocado dip for a delicious and healthy appetizer or light meal.
Notes
- For a vegan version, substitute salmon with mashed chickpeas or a plant-based alternative, use flax egg, nutritional yeast instead of Parmesan, and dairy-free yogurt in the dip.
- Use panko breadcrumbs for a lighter, crunchier texture in the meatballs.
- Ensure the avocado is ripe to get a smooth and creamy dip.
- The meatballs can be frozen raw and baked later for convenience.
- Adjust garlic quantities in the dip according to your taste preference.
- Lime juice in both the meatballs and dip adds brightness but can be swapped with lemon juice if preferred.
