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Baked Salmon Meatballs with Creamy Avocado Sauce


The Meatballs:

1 pound skinless salmon cut into chunks

½ medium onion grated

¼ cup + 2 tablespoons whole wheat panko breadcrumbs see note

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 see note

¼ teaspoon salt or to taste

¼ teaspoon ground pepper


The Meatballs:

Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.

Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.

To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.

Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.

Serve the meatballs with the avocado sauce.

The Sauce:

In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.

Prep Time: 20 min Cook Time: 18 min Total Time: 38 min



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