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- 1 lb fresh salmon fillet - 1 medium avocado - 2 cloves garlic - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 egg - 1 tablespoon fresh dill - 1 teaspoon lemon zest - Salt and pepper to taste - 1/2 cup Greek yogurt - 1 tablespoon lime juice - 1 tablespoon chopped cilantro To make salmon meatballs, you need fresh and dry ingredients. The salmon fillet gives a lovely taste. Use a medium avocado for the creamy sauce. Garlic adds great flavor. For the dry mix, breadcrumbs help bind the meatballs. The Parmesan cheese adds a salty kick. The egg works as a binder, too. Seasonings bring everything together. Fresh dill gives a nice herb taste. Lemon zest adds brightness. Salt and pepper balance the flavors. For the creamy avocado sauce, Greek yogurt makes it rich. Lime juice adds a zesty touch. Chopped cilantro brings freshness. These ingredients make a delightful dish. You can find the full recipe for salmon meatballs with creamy avocado sauce at the end. To start, you need to pulse the salmon in a food processor. Cut the salmon into smaller pieces for easy blending. Pulse until the salmon is finely chopped but not pureed. This gives the meatballs a nice texture. Next, combine the ingredients in a mixing bowl. Add the chopped salmon, breadcrumbs, Parmesan cheese, egg, garlic, dill, lemon zest, salt, and pepper. Mix everything well. Use your hands to ensure all the ingredients blend nicely. This step is key for flavor. Now, let’s form the meatballs with your hands. Grab some of the mixture and roll it into balls about 1.5 inches in diameter. Place the meatballs on a lined baking sheet. Make sure they have space between them for even cooking. For baking, preheat your oven to 375°F (190°C). Bake the meatballs for 15 to 20 minutes. They should be cooked through and golden brown on the outside. This step ensures a delicious, crispy crust. For the creamy avocado sauce, gather your ingredients. You will need the avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt. Blend everything until smooth. This creates a rich and creamy sauce that pairs perfectly with the salmon meatballs. If it’s too thick, you can add a splash of water to thin it out. Make sure to check out the Full Recipe for complete details! To ensure your meatballs hold together, use cold salmon. Cold fish helps the mixture stay firm. Also, don’t overmix the meatball mixture. Gently combine everything until just blended. This keeps your meatballs tender. For even cooking, shape all meatballs the same size. Aim for about 1.5 inches in diameter. This way, they cook at the same rate. Place them evenly on the baking sheet. Leave space between each one. This allows hot air to circulate. To add flavor to the avocado sauce, try different herbs. You might use basil or parsley for a fresh twist. You could also add a dash of hot sauce for some heat. If you want it creamier, add more Greek yogurt. For a lighter version, add a bit of water. Blend until you reach your desired consistency. This makes the sauce perfect for your taste. Garnish your meatballs with fresh dill. It adds a pop of color and flavor. You can also add lime wedges on the side. This gives a bright look to your dish. For drinks, serve with a light white wine, like Sauvignon Blanc. It pairs well with the flavors. You might also enjoy sparkling water with lime. This keeps your meal fresh and vibrant. For the full recipe, check the detailed instructions provided earlier. {{image_2}} You can change up the protein in these meatballs. Canned salmon works well if you're short on time. Just drain it and mash it before mixing. It saves you prep time and still tastes great. You can also try using other fish, like tuna or cod. Each fish brings its unique flavor. If you prefer poultry, ground chicken or turkey makes a nice substitute. These meats are lean and cook similarly to salmon. Season them well to keep the taste exciting. Mixing in some herbs can add freshness, too. For those who need gluten-free options, replace breadcrumbs with almond flour or crushed gluten-free crackers. Both work well to bind the meatballs. You won't lose flavor, and they still hold together nicely. If you're looking for vegan options, swap out the salmon for mashed chickpeas. They create a hearty base. For the creamy avocado sauce, use silken tofu instead of Greek yogurt. This gives you a rich, creamy texture without dairy. You still get the same smooth, delicious taste. Enhancing flavors can be fun! Try adding spices like paprika or cumin for a kick. Fresh herbs like basil or parsley can shift the taste to a different cuisine. Depending on your mood, you can make these meatballs Italian, Mexican, or even Thai! For toppings, get creative! Serve your meatballs with a sprinkle of feta cheese or a drizzle of sriracha for heat. You can also add a crunchy slaw on the side for texture. Each addition makes your dish unique and exciting. For the full recipe, refer to the earlier section. Store salmon meatballs in an airtight container. This keeps them fresh and tasty. Place them in the fridge for up to three days. If you have leftover creamy avocado sauce, store it separately. Use a sealed container and keep it in the fridge. It stays good for about two days. The sauce may brown slightly, but it’s still safe to eat. To reheat meatballs, use the oven for the best results. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10 minutes. This warms them through and keeps them moist. For the avocado sauce, reheat it gently on the stove. Use low heat and stir often. This helps it stay creamy. Avoid boiling it, as that can change its texture. You can freeze both the meatballs and the sauce. Place the meatballs in a single layer on a baking sheet. Freeze them for about two hours, then transfer to a freezer bag. This keeps them from sticking together. For the avocado sauce, store it in an airtight container. Write the date on the container. Both items can last for up to three months. To thaw, move the meatballs and sauce to the fridge overnight. Reheat as mentioned earlier, and enjoy your meal! For the full recipe, check out the details above. You can make salmon meatballs in large batches. Mix all your ingredients as usual. Form the meatballs and bake them. Let them cool completely before storing. Place them in airtight containers. They can last in the fridge for up to three days. For longer storage, freeze them. Just reheat when you want to eat! Yes, you can use frozen salmon. First, thaw it in the fridge overnight. Frozen salmon can taste just as good if cooked right. The downside is it may have more moisture. This could make your meatballs a bit soggy. Pat the thawed salmon dry before using it to keep the texture nice. These meatballs pair well with many sides. Try serving them with a fresh salad. Quinoa or brown rice adds a nice touch too. You can also add roasted veggies for extra flavor. A light cucumber salad works wonders. The creamy avocado sauce complements all these sides perfectly. Yes, you can make the avocado sauce beforehand. Store it in an airtight container in the fridge. To keep it fresh, press plastic wrap on the surface before sealing. This helps it stay green and tasty. Use it within two days for the best flavor. Lime juice adds a bright, fresh flavor. It helps balance the creaminess of the avocado. This acidity cuts through richness and enhances taste. Without it, the sauce may taste flat. The lime juice also helps keep the avocado from browning. This keeps your sauce looking fresh and appealing. This blog explored how to make delicious salmon meatballs and a creamy avocado sauce. You learned about fresh and dry ingredients, with tips for perfecting the meatballs and sauce. Variations include different proteins and dietary options. Storing and reheating advice ensures you enjoy leftovers too. Get creative with flavors and enjoy this healthy dish anytime. Happy cooking!

Salmon Meatballs with Creamy Avocado Sauce

Discover a delicious twist on dinner with these Salmon Meatballs with Creamy Avocado Sauce! Made with fresh salmon, garlic, and herbs, these meatballs are baked to perfection and served with a rich avocado sauce that’s both creamy and nutritious. Perfect for a family meal or a cozy get-together. Click through to explore this easy recipe and impress your loved ones with a healthy and tasty dish that’s ready in just 35 minutes!
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Ingredients
  

1 lb fresh salmon fillet, skin removed

1/2 cup breadcrumbs (preferably whole wheat)

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 teaspoon lemon zest

Salt and pepper to taste

1 medium avocado

1/2 cup Greek yogurt

1 tablespoon lime juice

1 tablespoon chopped cilantro

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    In a food processor, add the salmon fillet and pulse until finely chopped but not pureed.

      In a large mixing bowl, combine the chopped salmon, breadcrumbs, Parmesan cheese, egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until well blended.

        Use your hands to form the mixture into meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.

          Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and golden brown on the outside.

            While the meatballs are baking, prepare the avocado sauce by combining the avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt in a blender. Blend until smooth and creamy.

              Once the meatballs are done baking, remove them from the oven and let them cool slightly.

                Serve the meatballs drizzled with the creamy avocado sauce or alongside a small bowl for dipping.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve the meatballs on a platter garnished with fresh dill and lime wedges for an added pop of color.