Baked Salmon Meatballs with Creamy Avocado Sauce

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Ingredients

For the Salmon Meatballs:

• 1 lb fresh salmon fillet, skinless and finely chopped
• ½ cup panko breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tbsp lemon juice

For the Avocado Cream Sauce:

• 1 ripe avocado
• ¼ cup plain Greek yogurt
• 1 garlic clove
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

To Make the Meatballs:

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
2. In a large bowl, combine the chopped salmon, breadcrumbs, egg, garlic, dill, parsley, mustard, salt, pepper, and lemon juice. Mix until well incorporated.
3. Form the mixture into small meatballs (about 1–1.5 inches in diameter) and place them evenly on the prepared baking sheet.
4. Bake for 15–18 minutes, or until the meatballs are cooked through and lightly golden on the outside.

To Make the Sauce:

1. In a blender or food processor, combine the avocado, Greek yogurt, garlic, lime juice, and olive oil.
2. Blend until smooth and creamy. Season with salt and pepper to your taste.
3. Serve the warm salmon meatballs with a generous drizzle of avocado sauce or use it as a dipping sauce on the side.

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