Description
These Salmon Meatballs with Avocado Crema are healthy, protein-packed, and full of flavor. Baked or pan-fried, they pair perfectly with a creamy avocado lime sauce for a weeknight dinner or elegant party appetizer.
Ingredients
Scale
Salmon Meatballs:
- 1 lb salmon filet, skinned and cubed
- 2 tbsp freshly chopped parsley
- 1/4 cup Panko breadcrumbs
- 1 egg
- 1/2 tsp chili powder
- 2 cloves garlic, minced
- Kosher salt and black pepper, to taste
Avocado Crema:
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 1/4 cup sour cream or plain yogurt
- Juice of 2 limes
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs: Place cubed salmon in a food processor and pulse until finely chopped but not pureed. Transfer to a bowl and mix with parsley, breadcrumbs, egg, chili powder, garlic, salt, and pepper. Mix gently until just combined.
- Shape and Cook: Form mixture into golf ball-sized meatballs. Bake at 375°F (190°C) on a lined sheet for 15–18 minutes or pan-fry in oil over medium heat until golden.
- Make the Crema: Blend avocado, basil, sour cream or yogurt, lime juice, salt, and pepper until smooth. Thin with water or extra lime juice if needed.
- Serve: Plate meatballs with a generous spoon of avocado crema. Garnish with herbs or extra lime zest if desired.
Notes
- Do not over-process the salmon—aim for texture.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Dairy-free options include coconut yogurt or cashew cream in the crema.
- Store meatballs and crema separately in airtight containers in the fridge.
- Best enjoyed fresh, but can be reheated in the oven or skillet for quick meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked or Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs + crema
- Calories: 290
- Sugar: 2g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg