Description
Mediterranean chefs craft this salmon meatball delight with fresh herbs and zesty spices. Succulent salmon combines with bold Mediterranean flavors, promising a culinary experience you’ll savor from first bite to last.
Ingredients
Scale
- 1 lb (454 g) skinless salmon, cut into chunks
- 1 egg white
- ½ medium onion, grated
- 3 tbsps minced cilantro
- ¼ cup + 2 tbsps (90 mL) whole wheat panko breadcrumbs
- 2 garlic cloves, minced
- ¾ tsp salt
- ½ tsp ground pepper
- ½ tsp paprika
- ½ tsp ground oregano
- ¾ (170 g) California avocado, skin & seed removed
- 3 tbsps fat-free plain Greek yogurt
- 2 tbsps minced cilantro
- 1 clove garlic, minced
- ¼ – ½ tsp chipotle chili powder
- ¼ tsp salt
- ¼ tsp ground pepper
- ½ lime, juiced
- 5 tbsps (75 mL) water
Instructions
- Preparation: Preheat oven to 350°F and lightly coat a baking sheet with cooking spray to prevent adhesion.
- Salmon Processing: Pulse salmon in a food processor until finely minced, transferring the smooth mixture into a large mixing bowl, ensuring no large chunks remain.
- Flavor Fusion: Blend salmon with onion, breadcrumbs, cilantro, egg white, garlic, salt, black pepper, paprika, and oregano, mixing thoroughly until ingredients are uniformly distributed and create a cohesive texture.
- Meatball Formation: Scoop tablespoon-sized portions of the salmon mixture and roll between palms to create consistent, round meatballs. Arrange them strategically on the prepared baking sheet, maintaining even spacing.
- Baking and Finishing: Slide the baking sheet into the preheated oven and cook for 15-18 minutes. Verify doneness by checking for firm texture, golden exterior, and internal temperature of 145°F. Remove from oven and allow a brief 2-3 minute resting period. Serve with creamy avocado sauce to complement the salmon’s delicate flavors.
Notes
- Salmon Selection: Choose fresh, high-quality salmon with firm, bright flesh to ensure the best texture and flavor in your meatballs.
- Moisture Management: Pat the salmon dry before processing to prevent excess liquid that could make meatballs soggy or fall apart.
- Binding Technique: Use egg white as a natural binder to help meatballs hold their shape and create a tender, cohesive texture.
- Temperature Precision: Use a meat thermometer to confirm the internal temperature reaches 145°F, guaranteeing safe and perfectly cooked salmon meatballs.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 226
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 30 mg