Baked Salmon Meatballs with Creamy Avocado Sauce

Baked Salmon Meatballs with Creamy Avocado Sauce

These Baked Salmon Meatballs with Creamy Avocado Sauce are a fresh, healthy, and flavorful alternative to traditional meatballs. Made with tender salmon, bright herbs, and zesty lemon, they are baked until perfectly golden and served with a creamy avocado sauce that adds a rich and tangy finish. Packed with protein and heart-healthy omega-3 fatty acids, this dish is ideal for a nutritious family dinner, meal prep, or even as an elegant appetizer for gatherings.

Ingredients

For the Salmon Meatballs

• 1 lb (450 g) fresh salmon fillet, skin removed
• 1 large egg
• ½ cup breadcrumbs (or almond flour for gluten-free)
• 2 cloves garlic, minced
• ¼ cup finely chopped onion
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (optional)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Creamy Avocado Sauce

• 1 large ripe avocado
• ½ cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 garlic clove
• Salt and pepper to taste
• 2 tbsp fresh cilantro or parsley

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roughly chop the salmon and pulse it in a food processor until finely ground but not completely smooth.

Transfer the salmon to a large mixing bowl. Add the egg, breadcrumbs, garlic, onion, parsley, dill, lemon zest, lemon juice, salt, and black pepper. Mix gently until everything is evenly combined.

Using your hands or a small scoop, shape the mixture into 16–18 meatballs, about 1 inch in diameter. Arrange them on the prepared baking sheet and lightly brush or spray with olive oil.

Bake for 15–18 minutes, turning halfway through cooking, until the meatballs are firm, lightly golden, and cooked through.

While the meatballs are baking, prepare the avocado sauce. Combine the avocado, Greek yogurt, lime juice, olive oil, garlic, cilantro, salt, and pepper in a blender or food processor. Blend until completely smooth and creamy. If needed, add a tablespoon of water to reach your desired consistency.

Once the salmon meatballs are done, let them rest for a few minutes. Serve warm with the creamy avocado sauce drizzled over the top or on the side for dipping.

These delicious meatballs pair wonderfully with roasted vegetables, rice, quinoa, or zucchini noodles. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months, making them a convenient and healthy meal option anytime.