These baked salmon meatballs are a tasty and healthy treat! Flavored with fresh herbs, they are juicy on the inside and a little crispy on the outside. And don’t forget that creamy, tangy avocado sauce!
Making these meatballs is a breeze! I love how they come together quickly and bake in the oven, leaving my kitchen mess-free. Perfect for a quick dinner or a fun party snack!
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for these meatballs. If you’re short on time or budget, canned salmon can work too! Just drain it well and break it up into small pieces. You can also try this recipe with canned tuna for a different flavor.
Panko Breadcrumbs: Panko gives these meatballs a nice crunch. If you don’t have panko, regular breadcrumbs will do, but you might miss that extra crispiness. Gluten-free breadcrumbs are a great option too!
Herbs: I love fresh parsley and cilantro for brightness. If you’re not a fan of cilantro, try dill or basil instead. Fresh herbs really elevate the dish, but dried herbs can be used in a pinch—just use less since it’s more concentrated.
Greek Yogurt: This adds creaminess and a tangy flavor to the sauce. You can substitute it with sour cream or even a dairy-free yogurt if you prefer. For a lighter sauce, try using silken tofu!
How Do I Make Sure My Salmon Meatballs Hold Together?
The texture and binding are essential for perfectly shaped meatballs. Here’s how you can ensure they stay together while baking:
- Start by combining all ingredients gently; overmixing can lead to tough meatballs.
- The egg acts as a binder, so don’t skip it! If you’re egg-free, try using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead.
- If the mixture feels too wet, add a bit more breadcrumbs to help firm it up.
- Chilling the meatballs for 15-20 minutes in the fridge before baking can also improve their structure.
- Bake until they’re golden brown on the outside, which helps them hold together as well!
By focusing on these tips, your salmon meatballs will be deliciously tender and ready to impress!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For The Salmon Meatballs:
- 1 lb fresh salmon fillet, skin removed and finely chopped or ground
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 small green onion, finely sliced
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Juice of half a lime
- Salt and black pepper to taste
- 2 tablespoons olive oil (for baking or optional pan-searing)
For The Tangy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup fresh cilantro leaves
- 1 clove garlic
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- A splash of water to thin sauce as needed
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and an additional 15-18 minutes for baking. In total, you should plan for about 40 minutes to prepare this delicious dish, including making the tangy avocado sauce while the meatballs are baking.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This makes it nice and hot for those meatballs to bake! Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Make the Meatball Mixture:
In a large bowl, combine your finely chopped salmon, panko breadcrumbs, egg, minced garlic, parsley, cilantro, green onion, smoked paprika, Dijon mustard, lime juice, salt, and pepper. Mix everything gently but thoroughly until it’s well combined. You want a good mix, but be careful not to overmix—this keeps them tender!
3. Shape the Meatballs:
Using your hands or a small scoop, form the mixture into meatballs that are about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet. This prevents them from sticking together while they bake.
4. Optional Browning Step:
If you’d like a bit of extra crispiness, drizzle or brush the meatballs lightly with olive oil. This step is optional but can add nice flavor and color!
5. Bake the Meatballs:
Put the baking sheet in the oven and bake for 15-18 minutes, or until the salmon meatballs are cooked through and slightly golden on the outside. If you’re short on time, you can pan-fry them in olive oil over medium heat until they’re browned and cooked through, which should take about 3-4 minutes per side.
6. Prepare the Tangy Avocado Sauce:
While the meatballs are baking, grab a blender or food processor to prepare the avocado sauce. Combine the avocado, Greek yogurt, cilantro, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth. If the sauce is too thick, just add a splash of water to thin it out to your desired consistency.
7. Serve Up:
Once your meatballs are done baking, arrange them on a serving plate. Spoon or drizzle the tangy avocado sauce over them for that extra flavor kick!
8. Final Touches:
Garnish your dish with extra chopped cilantro or parsley and provide lime wedges on the side for those who want a citrusy burst. Enjoy your delicious baked salmon meatballs with a refreshing tang!
So happy cooking, and enjoy every bite!
Can I Use Frozen Salmon for These Meatballs?
Yes, you can! Just make sure to thoroughly thaw the frozen salmon before using it. You can thaw it overnight in the fridge or place it in a sealed plastic bag and submerge it in cold water for a quicker option. Pat it dry with paper towels before chopping or grinding it.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can prepare the meatball mixture and form them into balls, then cover and refrigerate for up to 24 hours before baking. Just be sure to let them sit at room temperature for about 15 minutes before baking to ensure even cooking.
How Do I Store Leftover Meatballs?
Store any leftover salmon meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes or microwave them until heated through.
Can I Make the Avocado Sauce in Advance?
While the avocado sauce is best served fresh as it can brown over time, you can prepare it a few hours ahead. To help prevent browning, drizzle a little lime juice on top before covering it tightly. Stir it before serving to combine!
