Why You’ll Love This Recipe
These salmon meatballs are baked—not fried—making them a nutritious and easy option. They’re moist, tender, and loaded with heart-healthy omega-3s from the salmon. Paired with a velvety avocado sauce, this dish offers a unique and delicious flavor combo that’s great for dipping, topping grain bowls, or stuffing into wraps. Plus, it’s gluten-free and naturally dairy-free with minimal prep time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salmon Meatballs:
- Cooked or canned salmon (skinless and boneless)
- Egg
- Garlic, minced
- Green onions, finely chopped
- Fresh parsley or dill, chopped
- Dijon mustard
- Lemon zest
- Almond flour or breadcrumbs (regular or gluten-free)
- Salt
- Black pepper
- Olive oil spray (for baking)
For the Avocado Sauce:
- Ripe avocado
- Garlic clove
- Lime or lemon juice
- Olive oil
- Fresh cilantro or parsley
- Water (to thin, as needed)
- Salt
- Black pepper
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease with olive oil spray.
- In a bowl, combine the salmon, egg, garlic, green onions, herbs, mustard, lemon zest, almond flour, salt, and pepper.
- Mix well until combined. If the mixture feels too wet, add a bit more almond flour or breadcrumbs.
- Form into small meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
- Bake for 15–18 minutes, turning once halfway through, until lightly golden and cooked through.
- While the meatballs bake, make the avocado sauce: In a food processor or blender, combine avocado, garlic, lime juice, olive oil, herbs, salt, and pepper. Blend until smooth, adding water gradually until desired consistency is reached.
- Serve meatballs warm with avocado sauce on the side or drizzled on top.
Servings and timing
This recipe serves 4 people (makes about 16 meatballs).
Prep time: 15 minutes
Cook time: 18 minutes
Total time: about 35 minutes
Variations
- Spicy Kick: Add chopped jalapeño or a pinch of cayenne to the meatball mixture or sauce.
- No Egg: Use a flax egg or mashed sweet potato as a binder.
- Dairy-Free Creaminess: Add a spoonful of dairy-free yogurt to the avocado sauce for extra creaminess.
- Pan-Fried Option: Pan-fry the meatballs in a bit of oil for extra crispness.
- Pesto Twist: Replace the avocado sauce with basil pesto for a herby variation.
Storage/Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
The avocado sauce is best fresh but can be stored for 1–2 days with plastic wrap pressed directly on the surface to prevent browning.
To reheat, warm the meatballs in a 325°F (160°C) oven or skillet until heated through.
Meatballs can also be frozen (without sauce) for up to 2 months and reheated from frozen or thawed.
FAQs
Can I use fresh salmon instead of canned?
Yes, simply bake or pan-cook fresh salmon and flake it before mixing into the meatballs.
What’s the best binder for these meatballs?
Egg and almond flour (or breadcrumbs) help hold them together while keeping them moist.
Can I make the meatballs in advance?
Yes, prep and shape the meatballs ahead of time, then bake just before serving.
Is this recipe gluten-free?
Yes, if you use almond flour or gluten-free breadcrumbs.
Can I air-fry the meatballs?
Absolutely. Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway through.
What can I serve with these salmon meatballs?
Serve with rice, quinoa, salads, in wraps, or over zucchini noodles for a light meal.
How can I keep the avocado sauce from browning?
Store it with plastic wrap pressed directly onto the surface, or add extra lime juice to slow oxidation.
Can I make these without herbs?
Yes, but fresh herbs like parsley or dill add great flavor and brightness.
How do I make the sauce extra creamy?
Add a tablespoon of Greek yogurt or sour cream if dairy is not an issue.
Are these meatballs good cold?
Yes, they make a great protein-packed snack or lunchbox addition served cold or at room temperature.
Conclusion
Baked Salmon Meatballs with Avocado Sauce are a flavorful, healthy twist on a classic favorite. Crispy on the outside and tender on the inside, these protein-rich bites pair beautifully with the creamy, zesty avocado sauce for a refreshing finish. Whether you’re meal prepping or entertaining, this simple recipe is as impressive as it is nourishing.
PrintBaked Salmon Meatballs with Avocado Sauce
Baked Salmon Meatballs with Avocado Sauce are a light, flavorful alternative to traditional meatballs, combining healthy, protein-rich salmon with fresh herbs and a creamy avocado sauce. Perfect for meal prep, entertaining, or a wholesome family dinner.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 16 meatballs)
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 14 oz cooked or canned salmon (skinless and boneless)
- 1 egg
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 2 tbsp fresh parsley or dill, chopped
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1/4 cup almond flour or gluten-free breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
- For the Avocado Sauce:
- 1 ripe avocado
- 1 garlic clove
- 2 tbsp lime or lemon juice
- 2 tbsp olive oil
- 2 tbsp fresh cilantro or parsley
- 2–4 tbsp water (to thin, as needed)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease with olive oil spray.
- In a mixing bowl, combine the salmon, egg, garlic, green onions, herbs, mustard, lemon zest, almond flour, salt, and pepper. Mix until well combined.
- If the mixture is too wet, add a bit more almond flour or breadcrumbs as needed.
- Form into about 16 small meatballs and place them on the prepared baking sheet.
- Bake for 15–18 minutes, turning halfway through, until golden and cooked through.
- Meanwhile, prepare the avocado sauce: blend avocado, garlic, lime juice, olive oil, herbs, salt, and pepper until smooth, adding water to reach your desired consistency.
- Serve meatballs warm with avocado sauce on the side or drizzled over top.
Notes
- Use a flax egg or mashed sweet potato as an egg-free binder.
- Air fry meatballs at 375°F (190°C) for 10–12 minutes for extra crispiness.
- Add jalapeño or cayenne to the meatball mixture for a spicy variation.
- Store avocado sauce with plastic wrap directly on its surface to prevent browning.
- Serve with rice, quinoa, salad, or in wraps for a complete meal.
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 310
- Sugar: 1g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
