Ingredients
FOR THE SALMON MEATBALLS:
1 lb (450g) salmon fillet, skin removed and finely chopped
½ cup breadcrumbs (panko or regular)
1 egg, lightly beaten
2 tbsp fresh parsley, finely chopped
1 tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
1 tbsp olive oil (for baking or greasing the tray)
FOR THE CREAMY AVOCADO SAUCE:
1 ripe avocado
¼ cup sour cream (or Greek yogurt)
1 tbsp lemon juice (freshly squeezed)
1 clove garlic, minced
Salt and black pepper, to taste
Instructions
STEP 1: PREHEAT THE OVEN
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil.
STEP 2: MAKE THE MEATBALL MIXTURE
In a large bowl, combine chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.
Mix well using a spoon or your hands until evenly combined.
STEP 3: FORM THE MEATBALLS
Scoop out about 1–1½ tablespoons of the mixture and roll into balls.
Place them on the prepared baking sheet, evenly spaced.
STEP 4: BAKE
Lightly brush or spray the tops with olive oil.
Bake for 15–18 minutes, or until the meatballs are golden and cooked through (internal temp should reach 145°F/63°C).
Step 5: Make the Avocado Sauce
While the meatballs are baking, add avocado, sour cream, lemon juice, garlic, salt, and pepper to a blender or food processor.
Blend until smooth and creamy. Adjust seasoning as needed.
Step 6: Serve
Serve the warm salmon meatballs with a generous drizzle of the avocado sauce.
Optional: Garnish with extra parsley, chili flakes, or a lemon wedge.