Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
Looking for a light, flavor-packed main that’s easy enough for a weeknight but impressive for guests? Baked Salmon Meatballs with Creamy Avocado Sauce is your new secret weapon. Packed with fresh salmon, herbs, and bright citrus, these juicy meatballs stay tender from baking instead of frying. Served with a dreamy avocado-yogurt sauce, each bite is buttery, herby, and just a little bit tangy. This recipe is endlessly adaptable, naturally gluten-free with a simple swap, and comes together in about half an hour—perfect for healthy comfort any day of the week.
Ingredients You’ll Need
Ingredients You’ll Need
One of my favorite things about Baked Salmon Meatballs with Creamy Avocado Sauce is how each ingredient adds its own pop of freshness or creaminess to the dish. Using simple, straightforward items means the natural flavors have nowhere to hide—just as it should be!
- Salmon (1 pound, skinless fillet, chopped or ground): Fresh salmon is the hero here—rich, tender, and packed with omega-3s for that beautiful, melt-in-your-mouth texture.
- Breadcrumbs (1/2 cup): Helps the meatballs hold together and keeps them moist and light; use gluten-free for a gluten-free version.
- Large Egg (1): Acts as a binder, making sure your meatballs stay together while baking.
- Green Onions (2, finely chopped): Adds a pop of color and subtle sharpness that lightens the richness of the salmon.
- Fresh Parsley (2 tablespoons, chopped): Brings lively, herbaceous notes and freshness to every bite.
- Garlic (1 clove, minced): For flavor depth and a little aromatic kick.
- Lemon Juice (1 tablespoon): Brightens the whole dish and really makes the salmon and herbs sing.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors.
- Black Pepper (1/4 teaspoon): Adds just the right touch of warmth without overpowering.
- Olive Oil (1 tablespoon, for brushing): Ensures the meatballs bake up with a light, golden crust.
- Avocado (1, ripe): The base for the creamy sauce; it’s rich, buttery, and pure decadence in the best way.
- Plain Greek Yogurt (1/4 cup): Adds tang and creaminess without heaviness; feel free to swap for a plant-based yogurt for dairy-free.
- Lime Juice (1 tablespoon): The acidity plays perfectly with avocado and salmon alike, making everything sing.
- Garlic (1 clove): For a little punch in the sauce, echoing the flavors from the meatballs.
- Fresh Cilantro (2 tablespoons, optional): Extra freshness and a hint of citrus flavor if you love herbs.
- Salt and Pepper (to taste): Essential for bringing the sauce into balance.
- Water (2–4 tablespoons, as needed): Thins the sauce to your preferred drizzle or dip consistency.
How to Make Baked Salmon Meatballs with Creamy Avocado Sauce
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures your meatballs won’t stick and makes cleanup a breeze. If you want that irresistible golden touch, the parchment helps the meatballs brown just right without drying out.
Step 2: Mix the Salmon Meatball Ingredients
In a large mixing bowl, combine your chopped (or ground) salmon, breadcrumbs, egg, green onions, parsley, minced garlic, lemon juice, salt, and black pepper. Use a fork or your clean hands to mix everything together until just combined. Overmixing can make the meatballs dense, so mix until everything just sticks together.
Step 3: Shape and Arrange the Meatballs
Scoop the mixture and gently form into meatballs about 1 1/2 inches in diameter. You should get around 16 meatballs. Arrange them evenly spaced on your prepared baking sheet, making sure none are touching (so they bake up crisp on the edges).
Step 4: Brush with Olive Oil and Bake
Brush the tops of each meatball lightly with olive oil. Slide the tray into your preheated oven and bake for 15 to 18 minutes, or until the meatballs are cooked through and just turning lightly golden. The scent will tell you when they’re nearly ready—just heavenly!
Step 5: Make the Creamy Avocado Sauce
While the salmon meatballs are baking, make the magic that is the creamy avocado sauce. In a food processor or small blender, combine ripe avocado, Greek yogurt, lime juice, garlic, cilantro (if using), salt, and pepper. Blend until the mixture is ultra-smooth, adding water a tablespoon at a time until the sauce reaches your desired thickness for drizzling or dipping.
Step 6: Serve and Enjoy
Once the baked salmon meatballs are ready, serve them warm with the creamy avocado sauce drizzled over the top, or offer the sauce on the side for dipping. This is the moment your kitchen will smell so inviting, you’ll want to dig in right away!
How to Serve Baked Salmon Meatballs with Creamy Avocado Sauce
Garnishes
For a final burst of freshness, I love showering the finished dish with a sprinkle of fresh parsley, a few slices of bright green onion, or a handful of chopped cilantro. A little extra squeeze of lemon or lime over the whole platter just before serving transforms Baked Salmon Meatballs with Creamy Avocado Sauce into a showstopper.
Side Dishes
Pair these tender salmon meatballs with a fluffy bowl of rice, a buttery quinoa pilaf, or roasted seasonal veggies. For something extra light, offer them atop crisp lettuce cups or alongside a simple green salad. The creamy avocado sauce is perfect for spooning over any grain or veggie—don’t be shy!
Creative Ways to Present
Set up a make-your-own lettuce wrap bar so everyone can pile on veggies, meatballs, and plenty of sauce, or stack them skewered for a pretty appetizer platter. If you’re into meal prep, tuck a couple of Baked Salmon Meatballs with Creamy Avocado Sauce into lunch boxes with crunchy slaw and lime wedges. However you serve them, the color and flavors are guaranteed to brighten the table.
Make Ahead and Storage
Storing Leftovers
Let any leftover meatballs cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days. Keep the avocado sauce separate, tightly covered, to prevent browning.
Freezing
If you’d like to double the batch, go for it—these salmon meatballs freeze beautifully! Place cooled meatballs on a baking sheet in the freezer until solid, then transfer to a zip-top bag or freezer-safe container, where they’ll keep for up to two months. For the sauce, it’s best made fresh, as avocado doesn’t love the freezer.
Reheating
To reheat, place the meatballs on a baking sheet and warm them in a 325°F oven for 8 to 10 minutes until heated through. For a quick solution, the microwave works too; just cover with a damp paper towel to keep them moist. Stir the creamy avocado sauce well before serving, or make a quick fresh batch if you have time.
FAQs
Can I use canned salmon instead of fresh?
Yes, you can swap in well-drained canned salmon if needed—just be sure to pick out any skin or bones before mixing. The flavor will differ slightly, but your Baked Salmon Meatballs with Creamy Avocado Sauce will still be delicious!
What’s the best way to make this gluten-free?
Simply use your favorite gluten-free breadcrumbs; everything else in the recipe is naturally gluten-free. The meatballs will come out just as moist and flavorful.
Can I prepare the meatballs ahead of time and bake later?
Absolutely. Shape the meatballs and place them on your baking sheet, then cover and refrigerate for up to a day in advance. When you’re ready, brush with olive oil and bake as directed.
What if my avocado sauce browns?
Avocado likes to turn a little brown when exposed to air, but a generous squeeze of lime juice and covering tightly minimizes browning. Stir it before serving; if it’s a touch darker, the flavor is still fresh and creamy.
How can I make this dairy-free?
Swap the Greek yogurt for a plant-based yogurt of your choice in the sauce. The result is just as creamy, so you can enjoy Baked Salmon Meatballs with Creamy Avocado Sauce even if you’re dairy-free!
Final Thoughts
If you’re ready to bring a little excitement and color to your dinner table, give Baked Salmon Meatballs with Creamy Avocado Sauce a try. It’s a fresh, fuss-free way to enjoy healthy salmon and creamy avocado on any night of the week. Gather your ingredients, bring your appetite, and let this tasty meal become a new favorite in your kitchen!
Print
Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
- Total Time: 33 minutes
- Yield: 16 meatballs (4 servings) 1x
- Diet: Non-Vegetarian
Description
These Baked Salmon Meatballs with Creamy Avocado Sauce are a delicious and healthy twist on traditional meatballs. The tender salmon meatballs are packed with flavor and pair perfectly with the creamy, tangy avocado sauce.
Ingredients
Salmon Meatballs:
- 1 pound skinless salmon fillet (chopped or ground)
- 1/2 cup breadcrumbs
- 1 large egg
- 2 green onions (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for brushing)
Creamy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic
- 2 tablespoons fresh cilantro (optional)
- Salt and pepper to taste
- 2–4 tablespoons water (to thin as needed)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the salmon meatballs: In a large bowl, mix chopped salmon, breadcrumbs, egg, green onions, parsley, garlic, lemon juice, salt, and pepper. Shape into meatballs and place on the baking sheet. Brush with olive oil.
- Bake the meatballs: Bake for 15–18 minutes until cooked through and golden.
- Make the avocado sauce: Blend avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper until smooth. Adjust consistency with water.
- Serve: Serve the warm salmon meatballs with the avocado sauce on the side or drizzled over the top.
Notes
- These meatballs are versatile and can be served with rice, in lettuce wraps, or with roasted vegetables.
- For a dairy-free option, use a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
