Ingredients
FOR THE SALMON MEATBALLS:
- 1 lb (450g) salmon fillet, skin removed and finely chopped
- ½ cup breadcrumbs (panko or regular)
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil (for baking or greasing the tray)
FOR THE CREAMY AVOCADO SAUCE:
- 1 ripe avocado
- ¼ cup sour cream (or Greek yogurt)
- 1 tbsp lemon juice (freshly squeezed)
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
STEP 1: PREHEAT THE OVEN
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
STEP 2: MAKE THE MEATBALL MIXTURE
- In a large bowl, combine chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.
- Mix well using a spoon or your hands until evenly combined.
STEP 3: FORM THE MEATBALLS
- Scoop out about 1–1½ tablespoons of the mixture and roll into balls.
- Place them on the prepared baking sheet, evenly spaced.
STEP 4: BAKE
- Lightly brush or spray the tops with olive oil.
- Bake for 15–18 minutes, or until the meatballs are golden and cooked through (internal temp should reach 145°F/63°C).
- Step 5: Make the Avocado Sauce
- While the meatballs are baking, add avocado, sour cream, lemon juice, garlic, salt, and pepper to a blender or food processor.
- Blend until smooth and creamy. Adjust seasoning as needed.
- Step 6: Serve
- Serve the warm salmon meatballs with a generous drizzle of the avocado sauce.
- Optional: Garnish with extra parsley, chili flakes, or a lemon wedge.