BAKED SALMON MEATBALLS WITH CREAMY AVOCADO SAUCE – Page 2

Ripe Avocado: The key ingredient for the creamy sauce, giving it a smooth and rich texture.
Greek Yogurt: Adds tanginess and helps create the creamy texture.
Garlic Powder: For a bit of garlic flavor without overpowering the sauce.
Lemon Juice: Fresh lemon juice brightens up the sauce and adds a zesty flavor.
Olive Oil: For richness and smoothness.
Cilantro: Fresh cilantro complements the creamy avocado with its bright, herbal notes.
Salt and Pepper: To taste.

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Make the Salmon Mixture: In a large bowl, combine the fresh salmon (chopped into small chunks), breadcrumbs, egg, minced garlic, parsley, and lemon zest. Season with salt and pepper to taste.
Form the Meatballs: Use your hands or a spoon to form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
Bake: Bake the salmon meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and lightly golden on the outside. The internal temperature should reach 145°F (63°C).

Make the Sauce: While the meatballs are baking, prepare the avocado sauce. In a blender or food processor, combine the ripe avocado, Greek yogurt, garlic powder, lemon juice, and olive oil. Blend until smooth and creamy. If the sauce is too thick, you can add a little water or extra olive oil to reach your desired consistency.
Add Fresh Cilantro: Once the sauce is smooth, stir in the fresh cilantro and season with salt and pepper to taste. Set aside.

Serve the Meatballs: Once the meatballs are baked, remove them from the oven and place them on a serving platter.
Drizzle with Sauce: Spoon the creamy avocado sauce over the top of the warm salmon meatballs, or serve the sauce on the side for dipping.
Garnish: Garnish with additional fresh cilantro or a sprinkle of red pepper flakes for a bit of heat, if desired.

Use Fresh Salmon: While frozen salmon works, using fresh, high-quality salmon will give your meatballs the best flavor and texture.
Don’t Overmix: When combining the ingredients for the meatballs, mix until just combined. Overmixing can lead to tough meatballs.
Adjust the Sauce: If you prefer a spicier sauce, you can add a pinch of cayenne pepper or a few slices of jalapeño to the avocado sauce.
For a Crispier Finish: If you prefer a crispy crust on your meatballs, broil them for the last 2-3 minutes of baking.

If you have leftover Baked Salmon Meatballs with Creamy Avocado Sauce, here’s how to store and reheat them:

Store the Meatballs: Place any leftover meatballs in an airtight container and store them in the refrigerator for up to 3 days.
Store the Sauce: The avocado sauce can be stored separately in an airtight container in the fridge for up to 2 days. If the sauce darkens, simply give it a good stir before serving.
Reheat: To reheat the meatballs, place them in the microwave for 30-45 seconds, or gently warm them in a skillet. Reheat the avocado sauce in the microwave for 10-15 seconds or on the stovetop, being careful not to overheat it.

These Baked Salmon Meatballs with Creamy Avocado Sauce are versatile and pair well with a variety of sides:

Fresh Salad: A crisp, green salad with mixed greens, cucumbers, and tomatoes pairs beautifully with these meatballs for a light, refreshing meal.
Roasted Vegetables: Try pairing the salmon meatballs with roasted vegetables like zucchini, bell peppers, or sweet potatoes for a well-rounded, healthy meal.
Rice or Quinoa: Serve the meatballs over a bed of rice or quinoa for extra substance and to soak up the creamy avocado sauce.
Whole Wheat Pita: Serve these meatballs with warm pita bread for a Mediterranean-inspired meal.