Baked Salmon Meatballs with Creamy Avocado Sauce
Delicious baked salmon meatballs topped with creamy avocado sauce make a perfect healthy dinner option.
Equipment
- Food Processor
- Mixing bowl
- baking sheet
Ingredients
The Meatballs
- 1 pound skinless salmon cut into chunks
- 0.5 medium onion grated
- 0.25 cup whole wheat panko breadcrumbs see note
- 2 tablespoons whole wheat panko breadcrumbs see note
- 3 tablespoons minced cilantro
- 1 egg white
- 2 cloves garlic minced
- 0.75 teaspoon salt
- 0.5 teaspoon ground pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon ground oregano
The Sauce
- 3 tablespoons fat-free plain Greek yogurt
- 1 clove garlic minced
- 5 tablespoons water
- 2 tablespoons minced cilantro
- 0.25 teaspoon chipotle chili powder see note
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon ground pepper
Instructions
The Meatballs
- Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
- Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
- To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
- Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
- Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
- Serve the meatballs with the avocado sauce.
The Sauce
- In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.
Notes
Weight Watchers Points: 3 (Freestyle SmartPoints)
Nutrition
Serving: 5meatballsCalories: 295.3kcalCarbohydrates: 10gProtein: 34.8gFat: 12.7gSaturated Fat: 2.4gCholesterol: 65mgSodium: 669.6mgFiber: 2.8gSugar: 1.3g
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