Salmon Meatballs That'll Make You Forget Beef
Okay, so I was in my kitchen one Tuesday evening, staring at a sad-looking salmon fillet and wondering what on earth to do with it. I didn't want to just bake it plain—again—so I thought, 'What if I make meatballs?' And then, because I'm me, I decided to drown them in the creamiest avocado sauce you've ever tasted. These salmon meatballs are juicy, herby, and honestly, they might just ruin you for all other meatballs. The sauce is tangy, fresh, and so good you'll want to eat it with a spoon. Trust me, this is the kind of dinner that makes you feel like you've got your life together, even if you definitely don't.
Ingredients
- 500g fresh salmon fillet, skin removed — the good stuff, not the sad frozen kind
- 1/2 cup breadcrumbs — panko if you're fancy, regular if you're me
- 1 egg — for binding, obviously
- 2 tbsp fresh dill, chopped — or parsley if you're out, but dill is *chef's kiss*
- 1 tsp lemon zest — don't skip this, it's the secret weapon
- 1/2 tsp garlic powder — or a clove of fresh if you're feeling ambitious
- Salt and pepper — to taste, but don't be shy
- 1 ripe avocado — the squishier, the better
- 1/4 cup Greek yogurt — or sour cream if that's what you've got
- 1 tbsp lemon juice — fresh, please
- 1 tbsp olive oil — for richness
- 1/4 tsp salt — for the sauce
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Or don't, and then cry when the meatballs stick. Your call.
- Chop the salmon into small chunks and toss it in a food processor. Pulse until it's kinda minced but not a paste—think ground beef texture.
- In a bowl, mix the salmon, breadcrumbs, egg, dill, lemon zest, garlic powder, salt, and pepper. Get in there with your hands—it's messy but worth it.
- Roll the mixture into golf ball-sized meatballs and place them on the baking sheet. Try to make them all the same size so they cook evenly. Or don't. I won't judge.
- Bake for 20-25 minutes, or until they're golden and cooked through. While they're baking, make the sauce.
- For the sauce, blend the avocado, Greek yogurt, lemon juice, olive oil, and salt until smooth. Taste it. Add more lemon or salt if needed. It should be tangy and creamy.
- Once the meatballs are done, let them cool for a few minutes—unless you like burning your mouth, which I respect.
- Serve the meatballs with a generous dollop of avocado sauce. Sprinkle with extra dill if you're feeling fancy. Or just eat them straight off the baking sheet. No one's watching.
Notes
Honestly, don't skip the lemon zest in the meatballs—it's what makes them sing. And if your avocado isn't perfectly ripe, just add a splash more lemon juice to the sauce. Oh, and if you're like me and forget to grease the baking sheet, you'll end up with salmon meatballs glued to the pan. Not that I've done that. Twice. Also, these are amazing cold the next day, so don't be shy about making extra.