Ingredients
Scale
- 1 pound fresh salmon, skinless
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chopped salmon, breadcrumbs, parsley, egg, garlic, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs and place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until cooked through.
- For the sauce, blend the avocado, Greek yogurt, lemon juice, and cumin until smooth.
- Serve the meatballs warm with the creamy avocado sauce drizzled on top.
Notes
- These meatballs can be served with a side salad or over whole grains for a well-rounded meal.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Paleo, Gluten-Free
Nutrition
- Serving Size: 3 meatballs
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg