Baked Salmon Meatballs with Creamy Avocado Sauce Recipe 

Ingredients :

For the Salmon Meatballs:

• 1 lb (450g) cooked salmon (baked, grilled, or canned — skinless & boneless)

• 1/2 cup breadcrumbs (or almond flour for low-carb)

• 1 egg

• 2 tbsp plain Greek yogurt

• 2 tbsp chopped parsley or dill

• 1 clove garlic, minced

• 1/4 cup finely chopped green onion

• Zest of 1 lemon

• Salt & pepper to taste

• Optional: 1/2 tsp Dijon mustard or a dash of hot sauce

For the Creamy Avocado Sauce:

• 1 ripe avocado

• 1/2 cup plain Greek yogurt

• Juice of 1/2 lemon

• 1 small clove garlic

• Salt & pepper to taste

• 1 tbsp olive oil or water (to thin if needed)

• Optional: fresh herbs like cilantro or parsley

Instructions:

• In a bowl, flake the cooked salmon with a fork.

• Add all remaining meatball ingredients.

• Mix gently until combined — don’t overwork it.

• Form into small meatballs (about 1–1.5 inch wide). You should get ~16 meatballs.

• Place meatballs on the prepared sheet.

• Lightly spray or brush with olive oil.

• Bake for 14–16 minutes, or until golden and firm.

• In a blender or food processor, combine all sauce ingredients.

• Blend until smooth and creamy.

• Taste and adjust salt, lemon, or herbs as needed.

• Drizzle sauce over warm meatballs or serve on the side for dipping.

Serving Suggestions :

• Over cauliflower rice, zucchini noodles, or salad greens

• In lettuce wraps or pita pockets

• As a meal-prep bowl with quinoa and roasted veggies