Baked Fish Balls with Creamy Dip (Print Version)

# Ingredients:

→ For the Meatballs

01 - 1 lb salmon fillet, skin removed and finely chopped
02 - 1/2 cup breadcrumbs
03 - 1 egg, lightly beaten
04 - 2 tablespoons fresh parsley, chopped
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - Salt and pepper to taste
08 - 1 tablespoon olive oil (for baking)

→ For the Avocado Sauce

09 - 1 ripe avocado
10 - 1/4 cup sour cream
11 - 1 tablespoon lemon juice
12 - 1 clove garlic, minced
13 - Salt and pepper to taste

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or nonstick cooking spray to prevent sticking.
02 - In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, beaten egg, chopped fresh parsley, garlic powder, paprika, salt, and pepper. Use your hands or a fork to mix everything thoroughly until well combined.
03 - With slightly damp hands (to prevent sticking), form the salmon mixture into small meatballs, each about the size of a tablespoon or a small golf ball. You should get approximately 16-20 meatballs from the mixture.
04 - Place the formed meatballs on the prepared baking sheet, leaving a little space between each one. Drizzle the meatballs lightly with olive oil. Bake in the preheated oven for 12-15 minutes, until they're firm to the touch and have reached an internal temperature of 145°F (63°C).
05 - While the meatballs are baking, prepare the avocado sauce. In a food processor or blender, combine the flesh of the ripe avocado, sour cream, lemon juice, minced garlic, salt, and pepper. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
06 - Transfer the warm salmon meatballs to a serving dish. Serve with the avocado sauce either on the side for dipping or drizzled over the top. Garnish with extra chopped parsley if desired.

# Notes:

01 - These Baked Salmon Meatballs with Avocado Sauce are a lighter, healthier alternative to traditional meatballs, packed with heart-healthy omega-3 fatty acids from the salmon.
02 - The meatballs can be served as an appetizer with toothpicks, as part of a main course with sides like roasted vegetables or rice, or even in a wrap or pita sandwich.
03 - For meal prep, you can make the meatballs ahead of time and refrigerate for up to 2 days. The avocado sauce is best made fresh, but can be stored with plastic wrap pressed directly onto the surface to minimize browning.

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