Baked Salmon Meatballs with Avocado Crema

When I first started cooking, I was always on the lookout for easy, nutritious meals that didn’t require fancy skills or equipment. One of my biggest revelations was that salmon—often seen as a gourmet ingredient—could be turned into a simple, fuss-free meal. That’s where these baked salmon meatballs come in. They pack all the goodness of salmon into bite-sized, flavorful meatballs that are baked instead of fried, making them a healthier option.

These easy salmon meatballs are perfect for beginner cooks because they don’t require precise knife skills or complicated cooking techniques. Plus, they’re ready in under 30 minutes and pair beautifully with a creamy avocado crema that elevates the dish. Whether you’re meal-prepping for the week or need a quick and healthy meal for dinner, this recipe is a game-changer.

Why These Salmon Meatballs Are Special

1. Nutrient-Packed and Healthy

Salmon is a fantastic source of omega-3 fatty acids, protein, and essential vitamins. These meatballs provide a high-protein, low-carb option that’s perfect for clean eating.

2. Beginner-Friendly

If you’ve never worked with salmon before, don’t worry! This recipe simplifies the process by using a food processor to break it down, so there’s no need for fancy cutting techniques.

3. Baked, Not Fried

Instead of pan-frying, these meatballs are baked in the oven for a hands-off cooking experience. You can also make them in the air fryer for an even faster meal.

4. Versatile and Meal-Prep Friendly

You can enjoy these salmon meatballs in various ways—over rice, in a salad, or wrapped in a pita. They also store well, making them perfect for weekly meal prep.

Ingredients and Their Role

For the Salmon Meatballs:

• Salmon (skinless, cut into chunks): The star ingredient, packed with protein and healthy fats. Fresh or canned salmon both work.
• Onion (grated): Adds moisture and a subtle sweetness.
• Breadcrumbs (whole wheat or gluten-free alternative): Helps bind the meatballs together. Can be swapped with almond flour for a low-carb option.
• Watercress (finely chopped): Gives a fresh, slightly peppery flavor and boosts the nutritional content.
• Egg white: Acts as a binder to hold the meatballs together.
• Garlic (minced): Enhances flavor with a hint of warmth.
• Salt, pepper, paprika, and oregano: Seasonings that bring out the best in salmon without overpowering it.

For the Avocado Crema:

• Avocado: Provides a creamy, healthy-fat base for the sauce.
• Greek yogurt: Adds tanginess and extra protein.
• Lime juice: Brightens up the sauce and balances the richness.
• Garlic (minced): Adds a hint of spice.
• Salt: Enhances all the flavors.
• Water: Adjusts the consistency to make the crema smooth and drizzle-worthy.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Place the salmon chunks in a food processor and pulse until finely chopped. If using canned salmon, drain it well and mash with a fork. Transfer to a large mixing bowl.

Step 3: Add the grated onion, breadcrumbs, watercress, egg white, minced garlic, salt, pepper, paprika, and oregano to the bowl. Mix everything thoroughly until well combined.

Step 4: Scoop about 2 tablespoons of the mixture and roll it into a ball. Place each meatball onto the prepared baking sheet, ensuring they are evenly spaced.

Step 5: Bake for 15-18 minutes, or until the meatballs are firm and cooked through. The salmon should turn opaque and flake easily when tested with a fork.

Step 6: While the meatballs are baking, make the avocado crema. In a blender, combine avocado, Greek yogurt, lime juice, minced garlic, salt, and water. Blend until smooth, adjusting the water for your desired consistency.

Step 7: Serve the salmon meatballs warm, drizzled with avocado crema. Pair with rice, quinoa, salad, or roasted vegetables for a complete meal.

Beginner Tips and Notes

• How to tell if the salmon meatballs are done: They should feel firm to the touch and flake easily with a fork. If you have a thermometer, aim for an internal temperature of 145°F.
• Can I use canned salmon? Yes! Drain it well and remove any large bones before mixing.
• What if my meatball mixture is too wet? Add a little extra breadcrumbs until the mixture holds together.
• What if I don’t have a food processor? Finely chop the salmon with a knife or use canned salmon.

Serving Suggestions

• With Rice or Quinoa: A simple grain base complements the flavors.
• In a Salad: Toss with mixed greens, cherry tomatoes, and cucumbers for a light meal.
• In a Wrap or Pita: Add some lettuce and avocado crema for a delicious sandwich.
• With Roasted Vegetables: Pair with roasted zucchini, bell peppers, or asparagus for a complete dish.

Storage and Meal Prep

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze cooked meatballs on a tray before transferring to a freezer bag. They’ll keep for up to 3 months.
• Reheating: Bake at 350°F for 10-12 minutes, air fry at 375°F for 5-7 minutes, or microwave for 1-2 minutes.

Try It and Share Your Experience

These easy baked salmon meatballs are a fantastic way to enjoy a healthy, protein-packed meal without spending hours in the kitchen. Whether you’re a beginner cook or just looking for a quick and delicious dinner, this recipe is sure to become a favorite.

Have you tried these salmon meatballs? Let me know in the comments how they turned out and what you paired them with!

FAQ About Baked Salmon Meatballs with Avocado Crema

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