Baked Salmon Meatballs with Creamy Avocado Sauce

baked salmon meatballs avocado sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Baked Salmon Meatballs with Creamy Avocado Sauce

This easy and flavorful recipe combines juicy baked salmon meatballs with a fresh and creamy avocado sauce. Perfect for a quick dinner that impresses with minimal effort.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 320 kcal

Ingredients

1 pound skinless salmon chunks for that fresh clean flavor
0.5 medium onion grated
0.25 cup whole wheat panko breadcrumbs plus 2 tablespoons for binding and crunch
3 tablespoons minced cilantro to brighten the mix with fresh herb notes
1 egg white to hold everything together without heaviness
2 cloves garlic minced for that classic punch
0.75 teaspoon salt to spice things up right
0.5 teaspoon ground pepper to spice things up right
0.5 teaspoon paprika to spice things up right
0.5 teaspoon ground oregano to spice things up right
0.75 California avocado avocado for the creamy avocado sauce
3 tablespoons fat-free plain Greek yogurt for the creamy avocado sauce
1 clove garlic minced for the avocado sauce
0.5 lime lime juiced for the avocado sauce
5 tablespoons water for the avocado sauce
2 tablespoons minced cilantro for the avocado sauce
0.375 teaspoon chipotle chili powder ¼ to ½ teaspoon for the avocado sauce
0.25 teaspoon salt for the avocado sauce to taste
0.25 teaspoon ground pepper for the avocado sauce to taste

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a big bowl, combine salmon chunks, grated onion, whole wheat panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano. Mix well until combined.
Shape the mixture into small meatballs about an inch in diameter. Place on the lined baking sheet without crowding.
Bake the meatballs in the preheated oven for 15 to 20 minutes until cooked through and lightly browned.
While baking, blend avocado, fat-free Greek yogurt, minced garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper until smooth and creamy.
Remove the meatballs from oven and let them rest a few minutes.
Serve the meatballs warm with a generous spoonful of the creamy avocado sauce on the side.

Notes

Use pre-minced garlic to save time. Grate onion in advance for convenience. Pre-measure spices and breadcrumbs for faster mixing. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a pressure cooker for best results.