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Ingredients

Scale

For the Salmon Meatballs:

1 lb fresh salmon fillets, skin removed

½ cup breadcrumbs (panko works well)

¼ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 tbsp fresh parsley, chopped (or 1 tsp dried)

1 tsp Dijon mustard

½ tsp salt

¼ tsp black pepper

Zest of 1 lemon

For the Creamy Avocado Sauce:

1 ripe avocado

1 clove garlic

2 tbsp Greek yogurt or sour cream

1 tbsp lemon juice

Salt and pepper to taste

Water (to thin, if needed)

Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Make the Meatballs: In a food processor, pulse the salmon until finely chopped. In a large bowl, combine the salmon, breadcrumbs, Parmesan, egg, garlic, parsley, Dijon mustard, salt, pepper, and lemon zest. Mix well. Form into 1-inch meatballs and place on the prepared baking sheet.

Bake the Meatballs: Bake for 15-20 minutes, or until cooked through.

Make the Avocado Sauce: In a food processor, combine the avocado, garlic, Greek yogurt, lemon juice, salt, and pepper. Blend until smooth. Add water to thin, if needed.

Serve: Serve the meatballs with the creamy avocado sauce. Garnish with fresh parsley, if desired.

Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes

Yields: 4-6 servings

  • Author: Olivia Chen