Description
Succulent Salmon Meatballs blend Norwegian seafood traditions with Mediterranean zest. Mediterranean herbs and delicate salmon create a delightful fusion that invites you to savor each mouthwatering bite.
Ingredients
Scale
Protein:
- 1 pound (454 grams) skinless salmon, cut into chunks
- 1 egg white
Herbs and Spices:
- 3 tablespoons minced cilantro
- 2 garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
Binding and Base Ingredients:
- ½ medium onion, grated
- ¼ cup + 2 tablespoons (90 milliliters) whole wheat panko breadcrumbs
Sauce Protein:
- ¾ (170 grams) California avocado, skin & seed removed
- 3 tablespoons fat-free plain Greek yogurt
Sauce Herbs and Spices:
- 2 tablespoons minced cilantro
- 1 clove garlic, minced
- ¼ – ½ teaspoon chipotle chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Sauce Liquid Ingredients:
- ½ lime, juiced
- 5 tablespoons (75 milliliters) water
Instructions
- Prepare the oven by heating it to 350°F (175°C) and lightly spray a large baking sheet with cooking spray to prevent sticking.
- Place fresh salmon into a food processor and pulse until finely minced, periodically scraping down the sides to ensure uniform texture. Carefully transfer the processed salmon to a spacious mixing bowl.
- Incorporate finely diced onion, breadcrumbs, freshly chopped cilantro, egg white, crushed garlic, salt, black pepper, paprika, and dried oregano into the salmon mixture. Thoroughly blend all ingredients until they are evenly distributed.
- Using a tablespoon (15 milliliters) measure, portion out the salmon mixture and gently roll between your palms to create uniform spherical meatballs. Strategically place the meatballs across the prepared baking sheet, ensuring they are evenly spaced.
- Slide the baking sheet into the preheated oven and bake for 15-18 minutes, monitoring until the meatballs become firm and completely cooked through. The exterior should be slightly golden and the internal temperature reaching 145°F (63°C).
- Remove the meatballs from the oven and let them rest for 2-3 minutes. Serve immediately alongside a creamy avocado sauce for dipping or as a complementary topping, enhancing the salmon’s delicate flavor profile.
Notes
- Salmon quality matters most, so choose fresh, wild-caught fish for the best flavor and texture.
- Chop salmon in quick pulses to maintain a slightly chunky consistency, avoiding over-processing.
- Breadcrumbs help bind the meatballs, but can be substituted with gluten-free alternatives for dietary needs.
- Refrigerating the mixture for 15 minutes before forming meatballs helps them hold their shape better during baking.
- Cooking time might vary slightly depending on the size of your meatballs, so check for doneness by ensuring they’re firm and opaque.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg