Mediterranean Salmon Meatballs with Creamy Avocado Sauce

These Mediterranean Salmon Meatballs are packed with fresh herbs, zesty citrus, and tender salmon, then topped with a creamy avocado sauce. They are a high-protein, nutrient-dense dish that’s perfect for meal prep, a healthy appetizer, or a light main course!

Total Time: ~25 minutes

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Ingredients

For the Salmon Meatballs:

1 lb fresh salmon, skin removed, finely chopped

¼ cup almond flour (or breadcrumbs)

1 egg

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 tbsp lemon zest

1 clove garlic, minced

½ tsp salt

½ tsp black pepper

½ tsp paprika

1 tbsp olive oil (for cooking)

For the Creamy Avocado Sauce:

1 ripe avocado

¼ cup Greek yogurt (or dairy-free alternative)

1 tbsp olive oil

1 tbsp lemon juice

1 small garlic clove

1 tbsp fresh parsley

Salt & pepper to taste

2 tbsp water (adjust for consistency)

Instructions

Prepare the Salmon Meatballs:

Finely chop the salmon or pulse it in a food processor until minced.

In a bowl, mix salmon, almond flour, egg, parsley, dill, lemon zest, garlic, salt, pepper, and paprika.

Shape the mixture into small meatballs (about 1-1.5 inches in diameter).

Cook the Meatballs:

Heat olive oil in a pan over medium heat.

Cook the meatballs for about 3-4 minutes per side, until golden brown and cooked through.

Alternatively, bake at 375°F (190°C) for 12-15 minutes, flipping halfway.

Make the Creamy Avocado Sauce:

Blend avocado, Greek yogurt, olive oil, lemon juice, garlic, parsley, salt, and pepper.

Add water gradually until you reach a creamy consistency.

Assemble & Serve:

Drizzle or dip the salmon meatballs in the avocado sauce.

Garnish with fresh parsley and serve with a side of greens, quinoa, or roasted veggies.

Tips for Perfect Mediterranean Salmon Meatballs

Use Fresh Salmon: Avoid canned salmon for the best texture and flavor. If using frozen, thaw and pat dry before mincing.

Chill the Mixture: If the meatball mixture is too soft or sticky, refrigerate it for 10-15 minutes before shaping. This makes it easier to form and cook.

Don’t Overcook: Salmon cooks quickly! Keep an eye on them to prevent drying out—aim for an internal temp of 145°F (63°C).

Air Fryer Option: Cook at 375°F (190°C) for 10 minutes, shaking halfway, for crispy and juicy meatballs.

Adjust Sauce Consistency: Add more water or lemon juice to thin the avocado sauce if needed.

Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently to maintain moisture.

Serving Ideas:

Pair with quinoa, roasted veggies, or a fresh Greek salad.

Serve as appetizers with toothpicks & extra avocado sauce for dipping.

Nutritional Value (Per Serving, Approximate)

Calories: ~250-300 kcal

Protein: ~25g

Healthy Fats: ~15g