Description
These Salmon Meatballs with Creamy Avocado Sauce are a game-changer for anyone looking for a fresh, healthy, and protein-rich dinner option.
Ingredients
Scale
- 1 lb skinless salmon fillet, cut into chunks
- 1 egg
- 1/3 cup whole wheat panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil spray, for baking
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
- Add the salmon pieces to a food processor. Pulse a few times until finely chopped, but not pureed. You want small bits for texture.
- Transfer the chopped salmon to a large mixing bowl. Add the egg, panko, Parmesan, green onion, garlic, parsley, mustard, salt, and pepper.
- Mix everything well, but gently, until the ingredients are fully incorporated. Avoid overmixing.
- Form the mixture into meatballs, about 1 to 1½ inches in diameter. Place them on the prepared baking sheet.
- Bake for 15–18 minutes, or until the meatballs are cooked through and lightly golden. Remove from oven and let cool slightly.
Notes
- Use fresh salmon, not canned, for the best texture and flavor. Frozen fillets can be used if thawed completely and patted dry.
- Don’t over-process the salmon—keep some texture for a better bite.
- Chill the mixture for 10 minutes before forming if it’s too soft.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 12g
- Protein: 35g
Keywords: Salmon Meatballs With Avocado Sauce