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Baked Salmon Meatballs with Creamy Avocado Sauce

Juicy, golden-baked salmon meatballs packed with fresh herbs and topped with a zesty, dairy-free optional creamy avocado cilantro sauce. A perfect 30-minute keto and gluten-free dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salmon Meatballs
  • 1.5 lbs fresh salmon fillet skin removed, cut into chunks
  • 0.5 cup almond flour or breadcrumbs if not keto
  • 1 egg large
  • 0.25 cup green onions chopped
  • 2 tbsp fresh parsley or dill chopped
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 tsp lemon zest
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy Avocado Sauce
  • 1 large ripe avocado
  • 0.25 cup Greek yogurt or sour cream
  • 0.5 cup fresh cilantro
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2-3 tbsp water to thin sauce

Equipment

  • Food processor
  • Baking sheet
  • Mixing bowls
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Place salmon chunks in a food processor and pulse 5-7 times until chopped into coarse pieces. Do not over-blend into a paste.
  3. Transfer salmon to a mixing bowl. Add almond flour, egg, green onions, herbs, spices, lemon zest, salt, and pepper.
  4. Mix gently with a spatula or hands until just combined. Form into golf-ball sized meatballs (approx 15-18 balls).
  5. Place meatballs on the baking sheet and brush tops lightly with olive oil.
  6. Bake for 12–15 minutes until cooked through and golden on the outside.
  7. While baking, combine all sauce ingredients in a blender or food processor. Blend until smooth, adding water to reach desired consistency.
  8. Serve meatballs hot, drizzled generously with the creamy avocado sauce.

Notes

Store sauce separately if meal prepping to prevent browning.