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 garlic cloves, minced
• ¼ cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill (optional)
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil (for brushing)

For the Creamy Avocado Sauce

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

Garnish

• Chopped parsley
• Lemon wedges

 Instructions

Step 1: Prepare the Oven

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with cooking spray.

Step 2: Prepare the Salmon

Cut the salmon into chunks. Place it in a food processor and pulse until finely chopped but not completely smooth. If you don’t have a food processor, finely chop the salmon with a sharp knife.

Step 3: Mix the Meatball Mixture

Transfer the chopped salmon to a large bowl. Add the egg, breadcrumbs, garlic, onion, parsley, dill, lemon zest, lemon juice, paprika, salt, and pepper. Mix gently until everything is evenly combined. Avoid overmixing to keep the meatballs tender.

Step 4: Shape the Meatballs

Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs. Arrange them evenly on the prepared baking tray. Lightly brush or spray the tops with olive oil.

Step 5: Bake

Bake for 15–18 minutes, turning the meatballs halfway through cooking. They should be lightly golden and cooked through with an internal temperature of 145°F (63°C).

Step 6: Prepare the Avocado Sauce

While the meatballs are baking, add the avocado, Greek yogurt, lime juice, olive oil, garlic, cilantro, salt, and pepper to a blender or food processor. Blend until smooth and creamy. If needed, add 1–2 tablespoons of water to thin the sauce.

Step 7: Serve

Arrange the warm salmon meatballs on a serving platter. Drizzle generously with the creamy avocado sauce or serve it on the side for dipping. Garnish with chopped parsley and fresh lemon wedges.

 Tips

• Use fresh, wild-caught salmon for the best flavor.
• If the mixture feels too soft, add an extra tablespoon of breadcrumbs.
• Chill the mixture for 15 minutes before shaping if needed.
• Don’t overbake, or the salmon may become dry.
• The avocado sauce is best served fresh.

Frequently Asked Questions

Can I make these ahead of time?
Yes. Store cooked meatballs in the refrigerator for up to 3 days or freeze them for up to 2 months.

Can I use canned salmon?
Yes. Drain it thoroughly and reduce the breadcrumbs slightly since canned salmon is drier than fresh.

Can I air fry them?
Absolutely! Air fry at 390°F (200°C) for 10–12 minutes, turning halfway through.

What can I serve with these meatballs?
They pair wonderfully with roasted vegetables, rice, quinoa, mashed potatoes, salad, or zucchini noodles.

 Nutrition (Approximate Per Serving)

• Calories: 320
• Protein: 24g
• Carbohydrates: 10g
• Fat: 20g
• Fiber: 4g
• Omega-3 Fatty Acids: High

 Health Benefits

• Salmon is an excellent source of lean protein and heart-healthy omega-3 fatty acids.
• Avocado provides healthy fats, fiber, potassium, and vitamin E.
• Greek yogurt adds protein and calcium while creating a creamy sauce.
• Fresh herbs and lemon brighten the flavor naturally without excess sodium.
• Baking instead of frying keeps the meatballs lighter while maintaining a delicious, juicy texture.