Baked Salmon Meatballs Avocado

These tender baked salmon meatballs have become my go-to recipe whenever I want to impress dinner guests while still serving something healthful. The combination of flaky salmon formed into juicy meatballs paired with the creamy avocado sauce creates a perfect balance of flavors and textures that everyone loves.

I first created these salmon meatballs when trying to find new ways to incorporate more seafood into our family meals. My seafood skeptical children actually requested seconds which confirmed this recipe would become a regular in our rotation.

Ingredients

• Salmon fillet: Provides lean protein and heart healthy omega 3s. Look for wild caught salmon when possible for the best flavor and nutrition
• Breadcrumbs: Help bind the meatballs while adding texture. Panko creates lighter meatballs than regular breadcrumbs
• Egg: Acts as the crucial binder that holds everything together
• Fresh parsley: Brightens the flavor profile and adds beautiful color contrast
• Garlic powder and paprika: Create depth without overpowering the delicate salmon flavor
• Ripe avocado: Forms the creamy base of the sauce. Choose avocados that yield slightly to gentle pressure
• Sour cream: Adds tanginess and silky texture to the sauce. Full fat works best for richness
• Lemon juice: Prevents the avocado from browning while adding essential acidity to balance the rich salmon
• Fresh garlic: Gives the sauce a subtle kick that complements the salmon perfectly

Step-by-Step Instructions

Prepare the oven:

Heat your oven to 375°F and prepare your baking sheet with a light coating of olive oil. The oil prevents sticking and helps create a golden exterior on the meatballs.

Mix the meatball mixture:

Combine all meatball ingredients in a large bowl and mix thoroughly but gently. Overmixing can make the meatballs tough, so use your hands and stop once everything is evenly incorporated. The texture should be somewhat sticky but still formable.

Shape the meatballs:

Scoop tablespoon portions and roll between slightly dampened hands to form smooth balls. Place them on the baking sheet with about an inch between each to allow even cooking and browning. The drizzle of olive oil before baking helps achieve a beautiful golden color.

Bake to perfection:

Place in the preheated oven for exactly 12 to 15 minutes. You want them just cooked through to 145°F internal temperature, as overcooking will dry out the salmon. Look for slight firmness when gently pressed.

Create the avocado sauce:

While the meatballs bake, blend all sauce ingredients until silky smooth. A food processor works best but a blender or even vigorous hand mixing will work in a pinch. The sauce should be thick enough to coat the back of a spoon.

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My absolute favorite part of this recipe is how the salmon retains its delicate flavor even when formed into meatballs. My grandmother who claimed to dislike salmon actually requested the recipe after trying these at our last family gathering. The avocado sauce adds just the right amount of creaminess to complement the light texture of the meatballs.

Storage and Make-Ahead Tips

These salmon meatballs keep beautifully in the refrigerator for up to 3 days in an airtight container. To reheat, cover loosely with foil and warm in a 300°F oven for about 10 minutes until heated through. Microwaving works in a pinch but can sometimes make them a bit tough.

The avocado sauce is best made fresh due to avocado's tendency to oxidize, but if you need to make it ahead, press plastic wrap directly onto the surface of the sauce and add an extra splash of lemon juice to help preserve the color. It will keep for about 24 hours this way.

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Perfect Pairing Suggestions

For an elegant appetizer, serve these meatballs on small skewers with the sauce in a dipping bowl. When serving as a main course, pair with steamed asparagus and fluffy quinoa or brown rice to absorb the delicious sauce. A crisp Sauvignon Blanc or light Pinot Noir complements the flavors beautifully without overwhelming the delicate salmon.

Ingredient Substitutions

If salmon is unavailable, try using firm white fish like cod or halibut, though the cooking time may need adjustment. For a dairy free version, substitute the sour cream with coconut yogurt in the avocado sauce. Gluten free breadcrumbs work perfectly for those with wheat sensitivities. Fresh dill makes an excellent alternative to parsley if you prefer its distinctive flavor with salmon.

Frequently Asked Questions

→ How do I ensure the salmon meatballs don’t fall apart?

Using beaten egg and breadcrumbs helps bind the meatballs together. Ensure the salmon is finely chopped and ingredients are well-mixed before forming them into balls.

→ Can I use canned salmon instead of fresh?

Yes, you can use canned salmon. However, make sure to drain it well and remove any large bones to achieve the right texture and flavor.

→ What’s the best way to make the avocado sauce smooth?

Blend the avocado, sour cream, lemon juice, and garlic in a food processor or blender until smooth. Adjust the seasoning to taste.

→ Can I freeze the meatballs?

Yes, freeze the uncooked or cooked meatballs in an airtight container. Reheat in the oven at 375°F until warmed through.

→ What can I pair with the salmon meatballs?

These meatballs pair perfectly with a green salad, roasted vegetables, or even pasta for a more substantial meal.