Description
These baked salmon meatballs are a quick, healthy, and flavorful meal, perfect for meal prep or a light dinner. They are packed with protein, baked instead of fried, and topped with a creamy avocado crema for an extra burst of flavor.
Ingredients
Scale
For the Salmon Meatballs
- 1 lb skinless salmon, cut into chunks
- ½ medium onion, grated
- ¼ cup whole wheat breadcrumbs
- 1 cup watercress, finely chopped
- 1 egg white
- 1 tablespoon garlic, minced
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
For the Avocado Crema
- 1 ripe avocado
- ¼ cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 small garlic clove, minced
- ½ teaspoon salt
- 2 tablespoons water (adjust for desired consistency)
Instructions
- Preheat the oven: Set your oven to 350°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare the salmon: Place the salmon chunks in a food processor and pulse until finely chopped. If using canned salmon, ensure it is well-drained and flaked before mixing. Transfer to a large mixing bowl.
- Mix the ingredients: Add the grated onion, breadcrumbs, watercress, egg white, minced garlic, salt, pepper, paprika, and oregano to the salmon. Stir until everything is well combined and the mixture holds together.
- Form the meatballs: Scoop about 2 tablespoons of the mixture and roll it into a ball using your hands. Arrange the meatballs evenly on the prepared baking sheet, leaving space between them.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the meatballs are firm and cooked through. They should be slightly golden on the outside and reach an internal temperature of 145°F.
- Make the avocado crema: While the meatballs are baking, blend the avocado, Greek yogurt, lime juice, minced garlic, salt, and water in a food processor until smooth. Adjust the water to achieve the desired creamy consistency.
- Serve and enjoy: Drizzle the avocado crema over the warm salmon meatballs and serve them with rice, salad, roasted vegetables, or in a pita for a delicious meal.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months.
- Reheating: Warm in a 350°F oven for 10-12 minutes, air fryer for 5-7 minutes, or microwave for 1-2 minutes.
- Air Fryer Option: Cook at 375°F for 8-10 minutes, shaking the basket halfway through.
- Breadcrumb Substitutes: Swap breadcrumbs with almond flour or crushed pork rinds for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 45mg