Baked Salmon Balls with Avocado (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb salmon fillet, skin removed and finely chopped
02 -
1/2 cup breadcrumbs
03 -
1 egg, lightly beaten
04 -
2 tablespoons fresh parsley, chopped
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon paprika
07 -
Salt and pepper to taste
08 -
1 tablespoon olive oil (for baking)
→ For the Avocado Sauce
09 -
1 ripe avocado
10 -
1/4 cup sour cream
11 -
1 tablespoon lemon juice
12 -
1 clove garlic, minced
13 -
Salt and pepper to taste
→ Optional Garnish
14 -
Extra fresh parsley, chopped
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or nonstick spray.
02 -
In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, beaten egg, fresh parsley, garlic powder, paprika, salt, and pepper. Mix gently but thoroughly until all ingredients are well incorporated.
03 -
Using about a tablespoon of mixture for each, form into small, round meatballs and place them on the prepared baking sheet, leaving a little space between each. Drizzle the tops lightly with olive oil. Bake for 12-15 minutes, or until the meatballs are firm and have reached an internal temperature of 145°F (63°C).
04 -
While the meatballs are baking, make the avocado sauce. In a blender or food processor, combine the avocado, sour cream, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a teaspoon of water at a time until desired consistency is reached.
05 -
Transfer the warm salmon meatballs to a serving plate. Serve with the avocado sauce either drizzled over the top or in a separate bowl for dipping. Garnish with additional chopped parsley if desired.
# Notes:
01 -
These meatballs can be served as appetizers or as a main course with a side of vegetables or salad.
02 -
For easier chopping, you can briefly freeze the salmon for about 15 minutes before cutting it.
03 -
The avocado sauce can be made ahead of time and stored in an airtight container with plastic wrap pressed directly on the surface to prevent browning.