Baked Salmon Meatballs with Creamy Avocado Sauce
Prep time
Cook time
Total time
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.
Serves: Serves 4
The meatballs:
The sauce:
  • 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
The meatballs:
  1. Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
  2. 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.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. 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.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Serve the meatballs with the avocado sauce.
The sauce:
  1. 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)
Nutrition Information
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
Recipe by Cookin Canuck at