These baked salmon meatballs are a tasty twist on dinner! They are made with fresh salmon, herbs, and spices, then baked to perfect tenderness. The highlight? A creamy avocados sauce that’s tangy and refreshing.
Trust me, you’ll want to dip everything in that avocado sauce! 🍴 I love serving these meatballs with a side of veggies or pasta for a meal that’s both fun to eat and healthy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet is key for flavor and texture. You can swap it for canned salmon if you’re short on time, but be sure to drain it well. Tuna is another alternative; just adjust the seasoning to your taste.
Breadcrumbs: I prefer plain or seasoned breadcrumbs for moisture and binding. If you’re gluten-free, use gluten-free breadcrumbs or crushed nuts like almonds or walnuts for a crunchy twist.
Dill: Fresh dill adds a lovely flavor, but you can use parsley or even cilantro for a different spin. Dried herbs work too, just use about 1/3 of the amount since dried herbs are stronger.
Greek yogurt: It gives creaminess to the avocado sauce. You could substitute sour cream or even mayonnaise if you prefer. For a dairy-free option, use coconut yogurt or cashew cream.
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs can be tricky, but with a few tips, you’ll nail it every time! Here’s how:
- Use fresh salmon for the best flavor and moisture. Preheat your oven to 400°F (200°C) so they cook evenly.
- When mixing, don’t overwork the meat; gently combine everything until just mixed. This keeps them tender!
- Shape them into equal sizes to ensure they cook at the same rate. Aim for 1 to 1.5 inches in diameter.
- Brush them with olive oil before baking to help them crisp up and add flavor. Keep an eye on them while baking; they’re usually done in 12-15 minutes.
- Broil for 1-2 minutes at the end if you want extra browning. Just watch closely to prevent burning!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Meatballs:
- 1 lb (450g) fresh salmon fillet, skin removed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped fresh dill
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 tablespoon olive oil (for baking or lightly brushing the meatballs)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1-2 tablespoons water to thin the sauce if needed
How Much Time Will You Need?
This delicious meal will take about 20 minutes of prep time and around 15 minutes of cooking time, totaling approximately 35 minutes. Perfect for a weekday dinner when you want something quick and healthy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that the meatballs cook evenly. Line a baking tray with parchment paper or lightly grease it to keep the meatballs from sticking.
2. Prepare the Salmon:
Cut the salmon fillet into small chunks. You can pulse these chunks in a food processor until coarsely ground—be careful not to over-process! Alternatively, you can chop the salmon finely by hand for a chunkier texture.
3. Mix the Meatball Ingredients:
In a large bowl, combine the ground salmon, breadcrumbs, chopped dill, green onions, minced garlic, egg, Dijon mustard, lemon zest, salt, and pepper. Gently mix everything together until it holds well without overworking it.
4. Form the Meatballs:
Using your hands or a small cookie scoop, shape the mixture into small meatballs—about 1 to 1.5 inches in diameter. Place them on the prepared baking tray, seeing that they have a little space between them.
5. Bake the Meatballs:
Lightly brush or drizzle olive oil over the top of the meatballs before baking. Bake them for 12-15 minutes, or until they are firm and lightly browned. If you want them crispier, broil them for an additional 1-2 minutes at the end.
6. Prepare the Avocado Sauce:
While the meatballs are baking, make the avocado sauce. In a blender or food processor, combine the ripe avocado, Greek yogurt or sour cream, chopped dill, lemon juice, minced garlic, olive oil, salt, and pepper. Blend until smooth. If the sauce is too thick, add water a little at a time until you get the desired consistency.
7. Serve:
Once the meatballs are done, arrange them on a serving platter. Drizzle the tangy avocado sauce over the meatballs. For an extra touch, garnish with more chopped dill or green onions and some lemon wedges on the side.
Enjoy your flavorful and healthy baked salmon meatballs with the cool, tangy avocado sauce—perfect for dipping!
Can I Use Frozen Salmon Instead of Fresh?
Yes, you can use frozen salmon! Just make sure to thaw it completely before preparing the meatballs. Thaw it in the fridge overnight or place it in a sealed plastic bag and immerse it in cold water for quicker thawing. Pat it dry before using to avoid excess moisture.
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for longer storage—just make sure they’re completely cooled before placing them in a freezer-safe container. Reheat gently in the oven or microwave when you’re ready to enjoy them again!
Can I Make the Avocado Sauce Ahead of Time?
Absolutely! You can prepare the avocado sauce in advance. Just keep in mind that avocado can brown over time. To minimize browning, store it in an airtight container with a layer of plastic wrap pressed directly against the sauce’s surface, and refrigerate. It’s best used within a day or two.
What Can I Serve With These Salmon Meatballs?
These meatballs pair wonderfully with a variety of sides! Try serving them over quinoa, pasta, or brown rice for a complete meal. They also make a great appetizer with a fresh salad or roasted vegetables on the side for a lighter option.
