These one-inch salmon meatballs bake for 15–20 minutes and are served with a smooth avocado, sour cream, lemon, and garlic sauce. Finely chopping the skinless salmon helps the mixture bind with breadcrumbs and egg.
Salmon meatballs
- 1 pound salmon fillet, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon olive oil, for the baking sheet
Avocado sauce
- 1 ripe avocado
- 1/4 cup non-fat sour cream
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
- Gently mix the chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.
- Form small meatballs about 1 inch in diameter and place them on the sheet.
- Bake for 15–20 minutes, until lightly browned, cooked through, and 145°F (63°C) in the center.
- Blend the avocado, sour cream, lemon juice, garlic, salt, and pepper until smooth.
- Serve the meatballs warm with the avocado sauce.
