Baked Salmon Meatballs with Creamy Avocado Sauce

👩‍🍳 Directions:

1. Prepare the Salmon Meatballs:
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and to promote even browning. In a large bowl, combine the finely chopped salmon, panko breadcrumbs, egg, garlic, dill, parsley, Dijon mustard, salt, pepper, and lemon juice. Mix gently until just combined; overmixing can make the meatballs dense. The mixture should hold together easily when pressed but remain soft and slightly moist.
2. Shape the Meatballs:
   Scoop portions of the salmon mixture and shape into small meatballs about 1 to 1.5 inches in diameter. Roll them lightly between your palms for a smooth finish. Arrange the meatballs on the prepared baking sheet, spacing them evenly to allow proper airflow and even browning during baking.
3. Bake:
   Bake the meatballs for 15–18 minutes, or until firm and cooked through. They should appear lightly golden on the outside while remaining tender inside. Check for doneness by ensuring the centres are opaque and the texture springs back gently when pressed.
4. Make the Avocado Sauce:
   While the meatballs bake, prepare the avocado sauce. In a blender or food processor, combine the ripe avocado, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper. Blend until completely smooth and creamy. Adjust seasoning to taste, adding a bit more lime juice for brightness or a pinch of salt if needed. The sauce should be thick enough to cling to the meatballs but still spoonable.
5. Serve:
   Arrange the baked salmon meatballs on a serving plate. Drizzle with the creamy avocado sauce or serve the sauce on the side for dipping. If desired, garnish with additional fresh herbs for a fresh, colourful finish. Serve immediately while the meatballs are warm.

Serving Notes