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Baked Salmon Meatballs with Avocado Cream Sauce

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For the meatballs:

  • 1 pound skinless salmon cut into chunks
  • 1/2 medium onion grated
  • 1/2 cup + 2 tablespoons whole wheat panko breadcrumbs
  • 3 tablespoons cilantro minced
  • 1 egg white
  • 2 cloves garlic minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground oregano

For the sauce:

  • 3/4 California avocado skin and seed removed
  • 3 tablespoons fat-free plain Greek yogurt
  • 1 clove garlic minced
  • 1/2 lime juiced
  • 5 tablespoons water
  • 2 tablespoons minced cilantro
  • 1/4-1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon ground pepper


  • 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.

To make 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.

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