Baked Salmon Meatballs: A Healthy and Delicious Recipe for Seafood Lovers

Baked Salmon Meatballs are a delightful twist on traditional meatballs, combining the rich flavors of salmon with a variety of herbs and spices. As someone who has always been passionate about cooking, I find that these meatballs not only offer a unique taste but also bring a touch of elegance to any meal. Originating from coastal regions where salmon is abundant, this dish has become a favorite for many due to its health benefits and versatility.

People love Baked Salmon Meatballs for their tender texture and the way they effortlessly absorb flavors from accompanying sauces or sides. They are not only a healthier alternative to beef or pork meatballs but also incredibly convenient to prepare, making them perfect for busy weeknights or special gatherings. Whether served with pasta, in a salad, or on their own, these meatballs are sure to impress your family and friends while providing a nutritious option that everyone can enjoy.

Ingredients:

• 1 pound fresh salmon fillet, skin removed
• 1/2 cup breadcrumbs (preferably whole wheat)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• Olive oil spray or a drizzle of olive oil for baking

Preparing the Salmon

1. Start by preheating your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and get that lovely golden color. 2. Next, take your fresh salmon fillet and place it on a cutting board. Using a sharp knife, chop the salmon into small pieces. You want to create a chunky texture, so don’t over-process it. If you have a food processor, you can pulse it a few times, but be careful not to turn it into a paste. 3. Once you have your salmon chopped, transfer it to a large mixing bowl.

Mixing the Ingredients

4. To the bowl with the salmon, add the breadcrumbs. I prefer whole wheat for a nuttier flavor and added nutrition, but you can use regular breadcrumbs if that’s what you have on hand. 5. Next, sprinkle in the grated Parmesan cheese. This adds a wonderful depth of flavor and helps bind the meatballs together. 6. Add the chopped fresh parsley. I love using fresh herbs because they brighten up the dish, but if you only have dried parsley, you can use that too—just reduce the amount to about 1 tablespoon. 7. Now, it’s time to add the minced garlic. Fresh garlic gives a fantastic aroma and flavor, but if you’re in a pinch, garlic powder can work as a substitute. 8. Crack the large egg into the bowl. This will act as a binder for the meatballs, helping them hold their shape while baking. 9. Add the Dijon mustard and lemon juice. The mustard adds a nice tang, while the lemon juice brightens the flavors and complements the salmon beautifully. 10. Finally, season the mixture with salt, black pepper, and smoked paprika if you’re using it. The smoked paprika adds a subtle smokiness that pairs wonderfully with the salmon. 11. Using your hands (I find this is the best way to mix), gently combine all the ingredients until they are just mixed. Be careful not to overwork the mixture, as this can make the meatballs tough.

Forming the Meatballs

12. Once everything is well combined, it’s time to form the meatballs. I like to use a cookie scoop or an ice cream scoop to ensure they are all the same size, which helps them cook evenly. 13. Scoop out a portion of the mixture and roll it into a ball, about 1 to 1.5 inches in diameter. Place the formed meatball on a baking sheet lined with parchment paper. Repeat this process until all the mixture is used up. You should have around 12-15 meatballs, depending on the size. 14. Once all the meatballs are on the baking sheet, lightly spray them with olive oil or drizzle a little olive oil over the top. This will help them brown nicely in the oven.

Baking the Meatballs

15. Place the baking sheet in the preheated oven and bake for about 15-20 minutes. The meatballs should be cooked through and have a nice golden color on the outside. You can check for doneness by inserting a meat thermometer into the center of a meatball; it should read 145°F (63°C). 16. If you want an extra crispy exterior, you can broil the meatballs for an additional 2-3 minutes at the end of the baking time. Just keep a close eye on them to prevent burning.

Serving Suggestions

17. While the meatballs are baking, you can prepare a simple dipping sauce or side dish. A yogurt-based sauce with dill and lemon is a fantastic complement to the salmon meatballs. Just mix together 1/2 cup of Greek yogurt, 1 tablespoon of fresh dill (or 1 teaspoon dried), and a squeeze of lemon juice. Season with salt and pepper to taste. 18. Once the meatballs are done, remove them from the oven and

Conclusion:

In summary, these Baked Salmon Meatballs are an absolute must-try for anyone looking to elevate their dinner game while enjoying a healthy and delicious meal. The combination of fresh salmon, herbs, and spices creates a flavor profile that is both satisfying and nutritious. Plus, they are incredibly versatile! You can serve them over a bed of zoodles for a low-carb option, pair them with a tangy dipping sauce for a fun appetizer, or even toss them into a salad for a protein-packed lunch. Feel free to get creative with variations—try adding different herbs like dill or parsley, or even mix in some finely chopped vegetables for an extra crunch. The possibilities are endless, and I can’t wait to hear how you make this recipe your own! I encourage you to give these Baked Salmon Meatballs a try. I promise you won’t be disappointed! Once you’ve made them, please share your experience and any tweaks you made. I love hearing from fellow food enthusiasts, and your feedback could inspire someone else to dive into this delightful dish. Happy cooking!

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