Baked Salmon Meatballs with Avocado Sauce

Looking for a light, flavorful twist on traditional meatballs? These Baked Salmon Meatballs with Avocado Sauce are here to shake up your weeknight dinner routine! Juicy, tender salmon is seasoned to perfection, baked (not fried!), and paired with a creamy avocado sauce that’s full of zesty goodness. Whether you’re meal prepping for the week or looking for a healthy appetizer, this recipe delivers major flavor without a lot of fuss. Plus, it’s gluten-free, low-carb, and totally crowd-pleasing.

Why You’ll Love Baked Salmon Meatballs with Avocado Sauce

These Baked Salmon Meatballs with Avocado Sauce are a total game-changer. First off, they’re baked—so no messy frying or extra oil. The salmon stays juicy and tender on the inside with a lightly crisp edge. Then comes the creamy avocado sauce—cool, tangy, and the perfect contrast to the warm, savory meatballs. This recipe is quick, healthy, and versatile enough to serve as a main dish, appetizer, or even in lettuce wraps. Whether you’re cooking for guests or just want to elevate your weeknight meals, this one’s a keeper!

Ingredients

This recipe is made with fresh, simple ingredients you likely already have on hand. Let’s break it down:

For the Salmon Meatballs:

• 1 lb skinless salmon fillet (fresh or thawed)
• 1/2 cup almond flour (or breadcrumbs if not gluten-free)
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Avocado Sauce:

• 1 ripe avocado
• 1/4 cup plain Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lime juice (or lemon juice)
• 1 tablespoon olive oil
• 1 garlic clove
• Salt and pepper to taste
• Optional: a few cilantro leaves or a pinch of cumin for extra flavor

Instructions

These salmon meatballs are super simple to prep and bake. The avocado sauce blends up in minutes—no stress, just deliciousness.

Step-by-Step:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prep the salmon: If using a fillet, chop it into small chunks and pulse in a food processor until finely minced (but not pureed). Or finely mince by hand.
3. Mix the meatballs: In a large bowl, combine the minced salmon, almond flour, egg, garlic, parsley, mustard, lemon juice, salt, and pepper. Mix until just combined—don’t overwork it.
4. Form the meatballs: Scoop out 1.5 tablespoon portions and roll into balls. You should get about 16–18 meatballs.
5. Bake: Place meatballs on the prepared sheet and bake for 15–18 minutes, or until firm and lightly golden.
6. Make the avocado sauce: While the meatballs bake, blend all avocado sauce ingredients in a food processor or blender until smooth. Add a splash of water to thin, if needed.
7. Serve: Drizzle or dip the meatballs in the creamy avocado sauce. Enjoy warm!

Servings and Timing

This recipe makes about 16–18 meatballs, which is perfect for 4 servings as a main dish or more if served as an appetizer.

Here’s the breakdown:

• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–35 minutes

It’s a quick, no-fuss dish that’s ideal for busy weeknights, meal prep Sundays, or healthy entertaining. Pair it with a side salad, quinoa, or wrap it in lettuce for a low-carb meal that’s super satisfying.

Tips and Variations

Tips:

• No food processor? No problem! Just finely chop the salmon with a sharp knife.
• Wet your hands slightly when forming meatballs to prevent sticking.
• If your mixture feels too wet, add a little more almond flour or breadcrumbs.

Variations:

• Spicy kick: Add a pinch of cayenne pepper or chopped jalapeño to the meatball mix.
• Herb swap: Try dill or chives instead of parsley for a different flavor.
• Dairy-free sauce: Use coconut yogurt or skip the yogurt and add more avocado + a splash of water.
• Make it a bowl: Serve with rice, greens, and pickled onions for a nourishing salmon bowl.
• Mini appetizer bites: Roll smaller meatballs and serve with toothpicks for parties.

Storage

Got leftovers? No worries—these salmon meatballs store like a dream.

Here’s how to keep them fresh:

• Refrigerator: Store cooked meatballs and avocado sauce in separate airtight containers. Meatballs will last up to 3 days; the sauce is best within 2 days.
• Freezer: Freeze meatballs (without sauce) in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat in the oven or air fryer at 350°F (175°C) until warmed through.
• Make ahead: You can prep the meatball mixture up to a day in advance and store it in the fridge until ready to bake.

FAQs

There you have it—Baked Salmon Meatballs with Avocado Sauce that are fresh, flavorful, and oh-so-easy to make. Whether you’re cooking for your family, meal prepping for the week, or impressing guests at your next get-together, this recipe brings together wholesome ingredients with a creamy twist that everyone will love. Plus, it’s quick, healthy, and totally Pinterest-worthy

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

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These golden, crispy potatoes are the perfect savory sidekick to your juicy salmon meatballs. The garlic-parmesan combo adds crunch and flavor that complements the creamy avocado sauce.

2. Rosemary Garlic Pull Apart Bread
Want something cozy and carb-y? This pull-apart bread is soft, herby, and just right for soaking up extra avocado sauce or serving on the side.

3. Fluffy Cottage Cheese Cloud Bread
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Baked Salmon Meatballs with Avocado Sauce

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Juicy, tender baked salmon meatballs paired with a creamy, zesty avocado sauce—perfect for a healthy dinner, appetizer, or meal prep option.

• Total Time: 33 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb skinless salmon fillet (fresh or thawed)
• 1/2 cup almond flour (or breadcrumbs if not gluten-free)
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado
• 1/4 cup plain Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lime juice (or lemon juice)
• 1 tablespoon olive oil
• 1 garlic clove
• Salt and pepper to taste
• Optional: a few cilantro leaves or a pinch of cumin for extra flavor

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Chop salmon into small chunks and pulse in a food processor until finely minced (or mince by hand).
3. In a large bowl, combine minced salmon, almond flour, egg, garlic, parsley, mustard, lemon juice, salt, and pepper. Mix until just combined.
4. Form 1.5 tablespoon portions into meatballs (about 16–18 total).
5. Place on prepared sheet and bake for 15–18 minutes until firm and golden.
6. While baking, blend all avocado sauce ingredients in a food processor or blender until smooth. Add a splash of water to thin if needed.
7. Serve warm meatballs with the avocado sauce drizzled on top or as a dip.

Notes

Wet your hands when forming meatballs to prevent sticking. Add more almond flour if the mixture feels too wet. Store meatballs and sauce separately in the fridge for best freshness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 4 meatballs
• Calories: 320
• Sugar: 1g
• Sodium: 430mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 75mg

Keywords: salmon meatballs, avocado sauce, healthy dinner, gluten-free, low-carb, meal prep