Ingredients
– 1 pound skinless salmon cut into chunks
– ½ medium onion, grated
– ¼ cup plus 2 tablespoons whole wheat panko breadcrumbs
– 3 tablespoons chopped fresh cilantro
– 1 egg white
– 2 cloves garlic, minced
– ¾ teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon paprika
– ½ teaspoon dried oregano
– ¾ avocado (skin and seed removed)
– 3 tablespoons fat-free plain Greek yogurt
– 1 clove garlic, minced
– ½ lime, juiced
– 5 tablespoons water
– 2 tablespoons chopped fresh cilantro
– ¼ to ½ teaspoon chipotle chile powder
– ¼ teaspoon salt (adjust to taste)
– ¼ teaspoon black pepper
Instructions
1-First, prepare your ingredients by finely chopping the salmon and grating the onion.
2-Next, combine all the meatball ingredients in a bowl and mix gently.
3-Then, form the meatballs and arrange them on the baking sheet.
4-While baking, make the sauce by blending the ingredients until creamy.
5-Finally, serve the hot meatballs with the sauce on top for a delicious meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍴 Use a cookie scoop to form evenly sized meatballs for uniform cooking.
🌶️ Substitute chipotle chile powder with adobo sauce from canned chipotle peppers for a smoky flavor.
🌾 Whole wheat panko breadcrumbs can be swapped with regular or gluten-free alternatives as needed.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-free option
Nutrition
- Serving Size: 5 meatballs with 2 tablespoons sauce
- Calories: 295.3
- Sugar: 1.3g
- Sodium: 669.6mg
- Fat: 12.7g
- Saturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2.8g
- Protein: 34.8g
- Cholesterol: 65mg