Prep time : 20 mins
Cook time : 18 mins
Total time : 38 mins
Serves : 4
Seriously, these baked salmon meatballs may be some of the best things you’ve eaten in awhile. They’re made even better with a dollop of creamy avocado sauce on top.
1 lb. skinless salmon, cut into chunks
½ medium onion, grated
¼ cup + 2 tbsp whole wheat panko breadcrumbs (see note)
3 tbsp minced cilantro
1 egg white
2 garlic cloves, minced
¾ tsp salt
½ tsp ground pepper
½ tsp paprika
½ tsp ground oregano
¾ California avocado, skin & seed removed
3 tbsp fat-free plain Greek yogurt
1 clove garlic, minced
½ lime, juiced
5 tbsp water
2 tbsp minced cilantro
¼ – ½ tsp chipotle chile powder (see note)
¼ tsp salt, or to taste
¼ tsp ground pepper
Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
Serve the meatballs with the avocado sauce.
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.
Weight Watchers Points: 6 (SmartPoints), 7 (Points+), 6 (Old Points)
Serving size: 5 meatballs + 2 tbsp sauce | Calories: 295.3 cal | Fat: 12.7g | Saturated fat: 2.4g | Carbohydrates: 10.0g | Sugar: 1.3g | Sodium: 669.6mg | Fiber: 2.8g | Protein: 34.8g | Cholesterol: 65.0mg