Directions
- Prepare the Oven & Meatballs
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. - Mix the Meatball Ingredients
In a large bowl, combine the chopped salmon, panko breadcrumbs, egg, garlic, dill, parsley, Dijon mustard, salt, black pepper, and lemon juice. Mix gently until just combined — overmixing can make the meatballs dense. - Shape the Meatballs
Scoop the mixture and form small meatballs about 1–1.5 inches (2.5–4 cm) in diameter. Place them evenly spaced on the prepared baking sheet. - Bake the Meatballs
Bake for 15–18 minutes, until firm and cooked through. They should be lightly golden on the outside while remaining tender inside. - Prepare the Avocado Sauce
While the meatballs are baking, combine avocado, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed. - Serve
Plate the baked salmon meatballs and drizzle with the creamy avocado sauce. Garnish with additional dill or parsley for a fresh, vibrant finish.
Recipe Details
- Prep time: 15 minutes
- Cook time: 15–18 minutes
- Total time: 30–33 minutes
- Servings: 4
- Difficulty level: Easy
Variations & Substitutions
- Swap Greek yogurt with vegan yogurt for a dairy-free version.
- Add finely chopped green onions or bell pepper to the meatballs for extra flavor and texture.
- Use lime zest along with juice for a brighter, citrusy kick in the sauce.
- Pan-sear the meatballs for 2–3 minutes before baking for extra crustiness.
Serving Suggestions
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