Ingredients:
For the Salmon Meatballs:
1 lb fresh salmon, skin removed and finely chopped π
Β½ cup breadcrumbs πΎ
1 egg π₯
2 cloves garlic, minced π§
2 tablespoons fresh parsley, chopped πΏ
1 tablespoon Dijon mustard πΏ
1 tablespoon lemon juice π
Salt and pepper to taste π§
For the Creamy Avocado Sauce:
1 ripe avocado π₯
ΒΌ cup Greek yogurt π₯
1 clove garlic, minced π§
2 tablespoons lime juice π
2 tablespoons fresh cilantro, chopped πΏ
Salt and pepper to taste π§
Instructions:
For the Salmon Meatballs:
1οΈβ£ Preheat your oven to 400Β°F (200Β°C). Line a baking sheet with parchment paper or lightly grease it. π₯
2οΈβ£ In a large bowl, combine the finely chopped salmon, breadcrumbs, egg, minced garlic, parsley, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined. ππΏ
3οΈβ£ Form the mixture into small meatballs, about 1 Β½ inches in diameter, and place them on the prepared baking sheet. πΎπ₯
4οΈβ£ Bake the salmon meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and lightly golden. π
For the Creamy Avocado Sauce:
5οΈβ£ While the meatballs are baking, prepare the creamy avocado sauce. In a food processor or blender, combine the avocado, Greek yogurt, minced garlic, lime juice, cilantro, salt, and pepper. Blend until smooth and creamy. π₯π
6οΈβ£ Adjust the seasoning of the sauce with additional salt and pepper if needed. Transfer to a small bowl and set aside. πΏ
7οΈβ£ Once the salmon meatballs are done baking, let them cool slightly. Serve the meatballs drizzled with the creamy avocado sauce or use the sauce as a dip. Enjoy these light and flavorful Baked Salmon Meatballs with Creamy Avocado Sauce! ππ₯
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes Calories: 280 kcal per serving | Servings: 4 servings