Baked Salmon Meatballs

This tender salmon meatball recipe transforms fresh salmon into flavorful, protein-packed bites that pair perfectly with a creamy avocado sauce. The combination creates an elegant appetizer or light main course that's both nutritious and delicious.

I first created these salmon meatballs when hosting a dinner party where several guests were trying to eat healthier but didn't want to sacrifice flavor. The plate was completely empty within minutes, and now they're my go-to impressive yet easy entertaining recipe.

Ingredients

• Salmon fillet: the star ingredient that provides lean protein and heart-healthy omega-3 fatty acids. Look for wild-caught salmon when possible for the best flavor and nutrition.
• Breadcrumbs: help bind the meatballs together while adding a pleasant texture. Use panko for extra crispiness.
• Egg: acts as the essential binder that keeps everything together during baking.
• Fresh parsley: brings brightness and color to the meatballs. Always opt for fresh herbs when possible for maximum flavor.
• Garlic powder: provides aromatic depth without the hassle of mincing fresh garlic.
• Paprika: adds a subtle smoky sweetness and beautiful color to the meatballs.
• Ripe avocado: creates the creamy base for the sauce. Choose one that yields slightly to gentle pressure.
• Sour cream: adds tanginess and smoothness to the avocado sauce. Full-fat version works best.
• Lemon juice: brightens the sauce and prevents the avocado from browning. Fresh is always preferred over bottled.

Step-by-Step Instructions

Prepare Your Oven:

Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature before baking. While waiting, thoroughly grease your baking sheet with olive oil to prevent sticking. This step is crucial for achieving that golden exterior without the meatballs falling apart.

Mix The Meatball Base:

In a large mixing bowl, combine your finely chopped salmon with breadcrumbs and beaten egg. The salmon should be chopped rather than processed to maintain texture. Mix gently with your hands or a fork until just combined. Overmixing will result in dense meatballs.

Add Flavor Components:

Incorporate the fresh parsley, garlic powder, paprika, salt, and pepper into the salmon mixture. These ingredients create a harmonious flavor profile that complements the natural taste of salmon without overpowering it. Mix until the seasonings are evenly distributed throughout.

Form And Bake:

Using slightly wet hands to prevent sticking, form the salmon mixture into evenly sized meatballs, about one tablespoon each. Place them on the prepared baking sheet with a small gap between each. Drizzle with olive oil for moisture and color, then bake for 12-15 minutes until they reach an internal temperature of 145°F and develop a golden exterior.

Create The Avocado Sauce:

While the meatballs bake, blend the ripe avocado, sour cream, lemon juice, minced garlic, salt, and pepper until completely smooth. The consistency should be thick enough to coat the back of a spoon but still pourable. Adjust seasoning to taste, as the creaminess of the sauce beautifully balances the savory meatballs.

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The paprika in this recipe is my secret weapon. I discovered its power when I accidentally doubled the amount once during a cooking session with my niece. The resulting meatballs had such a beautiful color and enhanced flavor that I've kept that measurement ever since. Sometimes the best culinary discoveries come from happy accidents.

Storage Instructions

These salmon meatballs maintain their quality remarkably well when stored properly. After cooling completely, place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the cooked meatballs on a baking sheet until solid, then transfer to freezer bags where they will keep for up to 2 months. Store the avocado sauce separately in the refrigerator with plastic wrap pressed directly onto the surface to prevent browning.

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Perfect Pairings

Transform these meatballs into a complete meal by serving them alongside roasted vegetables and quinoa for a nutritious dinner. For an appetizer spread, pair with cucumber slices, cherry tomatoes, and olives for a Mediterranean-inspired platter. The meatballs also work beautifully tucked into warm pita bread with the avocado sauce, thinly sliced red onion, and fresh greens for a gourmet sandwich alternative.

Make It Your Own

This recipe welcomes creative adaptations based on your preferences and pantry. Try incorporating minced dill or cilantro instead of parsley for a different herbal note. The breadcrumbs can be substituted with almond flour for a grain-free option, though the texture will be slightly different. For a spicier version, add a pinch of cayenne or diced jalapeño to either the meatballs or the sauce. You can also swap the sour cream with Greek yogurt for a tangier, higher-protein sauce.

Frequently Asked Questions About the Recipe

→ Can I make these salmon meatballs ahead of time?

Yes, you can prepare the salmon mixture and form the meatballs up to 24 hours in advance. Store them covered in the refrigerator until ready to bake. The avocado sauce is best made shortly before serving to prevent browning, though adding extra lemon juice helps preserve its color if made ahead.

→ What can I serve with salmon meatballs?

These meatballs pair wonderfully with a variety of sides. Try them with a fresh green salad, steamed vegetables, quinoa, or rice pilaf. They also work well as appetizers served with toothpicks, or in a wrap with fresh greens and additional avocado sauce.

→ Can I use canned salmon instead of fresh?

Yes, drained canned salmon works as a substitute for fresh. You'll need about 2 standard cans (about 14-15oz total). Remove any large bones and skin before mixing with other ingredients. The texture will be slightly different, but the flavor will still be delicious.

→ How do I know when the salmon meatballs are fully cooked?

The meatballs should reach an internal temperature of 145°F (63°C). They'll be firm to the touch and opaque throughout when cut open. Typically, they take 12-15 minutes in a 375°F oven, but cooking time may vary depending on the size of your meatballs.

→ Can I freeze these salmon meatballs?

Yes, these meatballs freeze well after baking. Cool completely, then place in an airtight container or freezer bag for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for about 10 minutes. The avocado sauce doesn't freeze well, so prepare that fresh when serving.

→ What can I substitute for breadcrumbs to make this gluten-free?

For a gluten-free version, substitute the regular breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour. You may need to adjust the amount slightly as these alternatives can have different absorption properties.