Baked Salmon Meatballs with Avocado Cream Sauce

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Ingredients

  • The Meatballs:
  • 1 pound skinless salmon cut into chunks
  • ½ medium onion grated
  • ¼ cup + 2 tablespoons whole wheat panko breadcrumbs see note
  • 3 tablespoons minced cilantro
  • 1 egg white
  • 2 garlic cloves minced
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground oregano
  • The Sauce:
  • ¾ California avocado skin & seed removed
  • 3 tablespoons fat-free plain Greek yogurt
  • 1 clove garlic minced
  • ½ lime juiced
  • 5 tablespoons water
  • 2 tablespoons minced cilantro
  • ¼ - ½ teaspoon chipotle chili powder see note
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon ground pepper

Instructions

  • Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
  • Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  • To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  • Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  • Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  • Serve the meatballs with the avocado sauce.
  • The Sauce:
  • In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.