Baked Salmon Meatballs Avocado Sauce (Print Version)
# Ingredients:
→ Meatballs Base
01 -
1 pound fresh salmon fillet, finely chopped
02 -
1 large egg, lightly beaten
03 -
½ cup seasoned breadcrumbs
→ Meatballs Seasonings
04 -
2 tablespoons fresh parsley, finely chopped
05 -
1 teaspoon garlic powder
06 -
½ teaspoon paprika
07 -
Sea salt and freshly ground black pepper to taste
08 -
1 tablespoon olive oil for drizzling
→ Creamy Avocado Sauce
09 -
1 large ripe avocado
10 -
¼ cup sour cream
11 -
1 tablespoon fresh lemon juice
12 -
1 garlic clove, minced
13 -
Salt and pepper to taste
# Instructions:
01 -
Get your oven nice and hot by preheating it to 375°F (190°C). While you're at it, grab a baking sheet and give it a light coating of olive oil or your favorite non-stick spray.
02 -
In a big bowl, combine your chopped salmon with the breadcrumbs, beaten egg, and all those lovely seasonings - parsley, garlic powder, paprika, salt, and pepper. Get in there with your hands and mix until everything's well combined. You'll know it's right when the mixture holds together nicely.
03 -
Time to get your hands dirty! Roll the mixture into bite-sized meatballs - about a tablespoon each works great. Space them out on your prepared baking sheet so they can get evenly golden brown.
04 -
Give those meatballs a light drizzle of olive oil to help them get crispy, then pop them in the oven for 12-15 minutes. You're looking for them to be firm and cooked through - if you've got a meat thermometer, you want to hit 145°F (63°C).
05 -
While your meatballs are doing their thing in the oven, throw your avocado, sour cream, lemon juice, garlic, salt, and pepper into a blender. Blend until it's smooth and creamy. Give it a taste and adjust the seasonings until it's just right.
06 -
Let the meatballs cool for a few minutes, then serve them up with a generous drizzle of your avocado sauce. A sprinkle of fresh parsley and some lemon wedges on the side make it look and taste extra special.
# Notes:
01 -
These meatballs make a fantastic appetizer for parties or a light main course when served with a salad.
02 -
The avocado sauce can be made up to 2 hours ahead - just cover tightly with plastic wrap touching the surface to prevent browning.