Only 4 more days until Superbowl 50! If you haven’t thought about what you are bringing to the party you are going to, I have the perfect recipe for you. These salmon meatballs are great finger food and actually offer protein compared to all the other cheese/bread alternatives. I am bringing these meatballs and the sweet potato bites that I posted last week, both of which were approved by my family this past month.

The only trick with these meatballs is not to overcook them as they will dry out and not be as tasty. You can also freeze them if you make too many (like I did) and bring them out again for your next event. 

Salmon Meatballs with Avocado Sauce

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Ingredients: Meatballs

1 lb. skinless salmon, cut into chunks
½ medium onion, grated
¼ cup + 2 tbsp panko breadcrumbs 
3 tbsp minced cilantro
1 egg white
2 garlic cloves, minced
¾ tsp salt
½ tsp ground pepper
½ tsp paprika
½ tsp ground oregano

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Ingredients: Sauce

1 avocado, skin & seed removed
3 tbsp fat-free plain Greek yogurt
1 clove garlic, minced
½ lime, juiced
5 tbsp water
2 tbsp minced cilantro
¼ – ½ tsp chipotle chile powder
¼ tsp salt, or to taste
¼ tsp ground pepper

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Directions

  1. Preheat the oven to 350oF. Coat a large baking sheet with cooking spray.
  2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Meanwhile, in the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.
  7. Serve the meatballs with the avocado sauce.

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Enjoy!

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Salmon Meatballs
Perfect appetizer when you are looking for something a little different.
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Meatballs
  1. 1 lb. skinless salmon, cut into chunks
  2. ½ medium onion, grated
  3. ¼ cup + 2 tbsp panko breadcrumbs
  4. 3 tbsp minced cilantro
  5. 1 egg white
  6. 2 garlic cloves, minced
  7. ¾ tsp salt
  8. ½ tsp ground pepper
  9. ½ tsp paprika
  10. ½ tsp ground oregano
Sauce
  1. 1 avocado, skin & seed removed
  2. 3 tbsp fat-free plain Greek yogurt
  3. 1 clove garlic, minced
  4. ½ lime, juiced
  5. 5 tbsp water
  6. 2 tbsp minced cilantro
  7. ¼ - ½ tsp chipotle chile powder
  8. ¼ tsp salt, or to taste
  9. ¼ tsp ground pepper
Instructions
  1. Preheat the oven to 350oF. Coat a large baking sheet with cooking spray.
  2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Meanwhile, in the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.
  7. Serve the meatballs with the avocado sauce.
Adapted from Cookin' Canuck
Adapted from Cookin' Canuck
frankly ray http://franklyray.com/

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