Description
These salmon meatballs are a healthy and flavorful alternative to traditional meatballs, made with fresh salmon, whole wheat breadcrumbs, and a mix of herbs and spices. Perfect for a quick dinner or as an appetizer, they pair wonderfully with a tangy yogurt-based dipping sauce for added flavor.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the fresh salmon fillet into small pieces, creating a chunky texture. Avoid over-processing; a few pulses in a food processor can work, but be cautious.
- Transfer the chopped salmon to a large mixing bowl.
- Add the breadcrumbs to the bowl with the salmon.
- Sprinkle in the grated Parmesan cheese.
- Add the chopped fresh parsley.
- Incorporate the minced garlic into the mixture.
- Crack the large egg into the bowl to act as a binder.
- Add the Dijon mustard and lemon juice for flavor.
- Season with salt, black pepper, and smoked paprika if using.
- Gently mix all ingredients using your hands until just combined, being careful not to overwork the mixture.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, using a cookie scoop or your hands. Place them on a baking sheet lined with parchment paper.
- Lightly spray or drizzle olive oil over the meatballs.
- Bake in the preheated oven for 15-20 minutes until cooked through and golden brown. Check for doneness with a meat thermometer; it should read 145°F (63°C).
- For an extra crispy exterior, broil the meatballs for an additional 2-3 minutes, watching closely to prevent burning.
- While the meatballs bake, prepare a dipping sauce by mixing 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.
- Once the meatballs are done, remove them from the oven and serve with the yogurt-based dipping sauce.
Notes
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
- Feel free to customize the herbs and spices according to your taste preferences.
- These meatballs can be stored in the refrigerator for up to 3 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes