Description
Delicious and healthy baked salmon meatballs served with a creamy and zesty avocado sauce, perfect for a light main course or appetizer.
Ingredients
Scale
The Meatballs:
- 1 pound skinless salmon cut into chunks
- ½ medium onion grated
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves minced
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
The Sauce:
- ¾ California avocado skin & seed removed
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic minced
- ½ lime juiced
- 5 tablespoons water
- 2 tablespoons minced cilantro
- ¼ – ½ teaspoon chipotle chili powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground pepper
Instructions
- Preheat and prepare: Preheat the oven to 350 degrees F and coat a large baking sheet with cooking spray to prevent sticking.
- Process salmon: Place the salmon chunks in a food processor and pulse until finely chopped, scraping down the sides as needed, then transfer to a large bowl.
- Mix meatball ingredients: Add grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, ground pepper, paprika, and ground oregano to the chopped salmon. Stir everything together until evenly combined.
- Form meatballs: Using a 2-tablespoon portion of the salmon mixture for each, roll between your palms to form evenly sized meatballs. Place them spaced evenly on the prepared baking sheet.
- Bake meatballs: Bake in the preheated oven for 18 minutes or until the meatballs are firm to the touch and fully cooked through.
- Prepare avocado sauce: In a food processor or blender, combine avocado, fat-free plain Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and ground pepper. Blend until smooth and creamy.
- Serve: Plate the baked salmon meatballs and drizzle or serve with the creamy avocado sauce alongside.
Notes
- Use whole wheat panko breadcrumbs for added fiber and texture.
- Adjust the chipotle chili powder in the sauce to your preferred level of spiciness.
- Egg white acts as a binder for the meatballs; do not substitute with whole egg for lower fat.
- These meatballs are great served warm as a main dish or appetizer.
- Can substitute salmon with other firm fish if desired, but adjust cooking time accordingly.
- Cooking spray or parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 45 mg
