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These juicy baked salmon meatballs have turned into my favorite dish when I want to wow dinner company while keeping things healthy. The mix of soft salmon shaped into tasty meatballs with the smooth avocado dip makes a fantastic combo of tastes and feels that gets everyone asking for more.
I first came up with these salmon balls when I was looking for fresh ways to get more fish into our family dinners. Even my kids who usually turn their noses up at seafood asked for another helping, which told me this would be a keeper in our meal lineup.
What You'll Need
- Salmon fillet: Packs lean protein and good-for-you omega 3s. Try to grab wild caught salmon if you can for better taste and nutrients
- Breadcrumbs: Keep the meatballs together and add some crunch. Panko makes them fluffier than standard breadcrumbs
- Egg: Works as the key glue that holds everything in one piece
- Fresh parsley: Lifts the overall taste and adds nice green spots throughout
- Garlic powder and paprika: Build flavor layers without taking over the gentle salmon taste
- Ripe avocado: Makes the creamy foundation for the dip. Pick ones that give a little when you press them
- Sour cream: Brings a nice zip and smooth feel to the sauce. Go with full fat for the best flavor
- Lemon juice: Keeps the avocado green while adding some zing to balance the rich fish
- Fresh garlic: Adds just enough bite to the sauce that works really well with the salmon
How To Make These Tasty Meatballs
- Get the oven ready:
- Warm your oven to 375°F and give your baking tray a thin coat of olive oil. This stops sticking and helps the meatballs turn golden outside.
- Mix your meatball stuff:
- Put all meatball parts in a big bowl and stir them together carefully but well. Don't mix too much or they'll get tough, so use your hands and stop when everything looks mixed. It should feel a bit sticky but still shape well.
- Form your meatballs:
- Grab tablespoon chunks and roll them between slightly wet hands to make smooth balls. Set them on the tray about an inch apart so they cook evenly. A little drizzle of olive oil before cooking helps them get that nice golden look.
- Cook them just right:
- Stick them in the hot oven for just 12 to 15 minutes. You want them cooked to 145°F inside, since cooking too long will make the salmon dry out. They should feel just a bit firm when you gently press them.
- Whip up the avocado dip:
- While the meatballs are cooking, mix all sauce stuff until it's super smooth. A food processor works great but a blender or even good hand mixing can do the job. The sauce should be thick enough to stick to a spoon.
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What I love most about this dish is how the salmon keeps its gentle flavor even when rolled into meatballs. My grandma who always said she hated salmon actually asked me for the recipe after trying these at our last family dinner. The avocado sauce brings just enough creaminess to match the light feel of the meatballs.
Keeping And Planning Ahead
These salmon balls stay good in the fridge for up to 3 days if kept in a sealed container. To warm them up, loosely cover with foil and heat in a 300°F oven for about 10 minutes until hot all through. You can use the microwave if you're in a hurry but they might get a bit tough.
The avocado dip is best when fresh since avocados turn brown, but if you need to make it early, push plastic wrap right onto the top of the sauce and add some extra lemon juice to help keep the color nice. It'll stay good for about a day this way.
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Great Ways To Serve Them
For a classy starter, put these meatballs on little sticks with the sauce in a small bowl for dipping. When making them as a main dish, serve with steamed asparagus and fluffy quinoa or brown rice to soak up the yummy sauce. A cool glass of Sauvignon Blanc or light Pinot Noir goes really well with the flavors without taking over the gentle salmon taste.
Swap-Out Options
If you can't find salmon, try firm white fish like cod or halibut, but you might need to adjust cooking times. For folks who don't do dairy, switch the sour cream with coconut yogurt in the avocado sauce. Gluten free breadcrumbs work just fine for people who can't have wheat. Fresh dill makes a great stand-in for parsley if you like how it tastes with salmon.
Common Questions
- → How do I keep my salmon balls from crumbling?
Mix in a whisked egg and breadcrumbs to hold everything together. Make sure your salmon is chopped finely and all ingredients are thoroughly combined before shaping your balls.
- → Can I swap in canned salmon?
You bet! Just drain it properly and pick out any big bones to get the right feel and taste in your dish.
- → What's the trick for a smooth avo sauce?
Throw your avocado, sour cream, lemon juice, and garlic into a blender or food processor and whizz until it's silky. Taste and add more salt or pepper if needed.
- → Is it okay to freeze these balls?
Absolutely! You can freeze them raw or after cooking in a sealed container. When you want them, warm them up in a 375°F oven until they're heated through.
- → What goes well with salmon balls?
They taste amazing with a fresh green salad, some oven-roasted veggies, or tossed with pasta for a fuller meal.