Ingredients:
For the Salmon Meatballs:
1 lb fresh salmon, skin and bones removed and finely chopped
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
Salt and pepper, to taste
For the Creamy Avocado Sauce:
1 large avocado, peeled and pitted
1/4 cup Greek yogurt
1 tablespoon lime juice
1 clove garlic, minced
1 tablespoon fresh cilantro, chopped
Salt and pepper, to taste
Directions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, egg, minced garlic, parsley, lemon juice, Dijon mustard, smoked paprika, salt, and pepper. Mix well until all ingredients are fully incorporated.
Shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
Bake for 15-20 minutes, or until the meatballs are firm and cooked through.
Make the Creamy Avocado Sauce: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, cilantro, salt, and pepper. Blend until the mixture becomes smooth and creamy.
Serve the salmon meatballs hot, drizzled with the creamy avocado sauce, or serve the sauce on the side as a dip.