Salmon Meatballs Avocado Twist (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1 large egg, whisked lightly
02 -
½ cup breadcrumbs with seasoning
03 -
1 pound chopped fresh salmon fillet
→ Seasonings for Meatballs
04 -
2 tablespoons finely chopped parsley
05 -
½ teaspoon paprika powder
06 -
1 teaspoon garlic powder
07 -
Freshly cracked black pepper and sea salt, as needed
08 -
1 tablespoon olive oil to drizzle
→ Avocado Cream Sauce
09 -
1 fully ripened avocado
10 -
¼ cup sour cream
11 -
1 small garlic clove, minced
12 -
1 tablespoon freshly squeezed lemon juice
13 -
Salt and pepper as preferred
# Instructions:
01 -
Set your oven to 375°F (190°C) to preheat. Prep a baking sheet by spraying it lightly with non-stick spray or brushing on some olive oil.
02 -
Throw your salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper into a large bowl. Use your hands to mix everything together until it forms a mix that holds its shape.
03 -
Roll the mixture into small, even balls, about 1 tablespoon each. Spread them out over your baking sheet, leaving a little space between for even cooking.
04 -
Drizzle the meatballs with olive oil and bake for 12-15 minutes. They should be cooked through and firm. If you’ve got a food thermometer, aim for 145°F (63°C) inside.
05 -
While your meatballs are baking, toss the avocado, sour cream, lemon juice, garlic, salt, and pepper into a blender. Blend until it’s creamy and smooth. Taste test and adjust seasoning if needed.
06 -
Let the meatballs cool down briefly. Serve with a good spoonful of avocado sauce. Sprinkle some fresh parsley on top and add lemon wedges if you want extra zing.
# Notes:
01 -
These bite-sized meatballs work great as snacks at a party or as a lighter meal when paired with a side salad.
02 -
Make the avocado sauce ahead of time—up to 2 hours—but keep the surface covered to stop it from turning brown.