Baked Salmon Meatballs With Creamy Avocado Sauce

Here is  a recipe that I used for a client recently for lunch but this would also be great as a snack or an appetizer.  I was a little skeptical but  pleasantly surprised!  You can make them bite size for a party or a little larger if you are using for a meal.   Really yummy and the avocado cream with the chipotle seasoning adds a little smokey flavor with depth.  For bite size you do not even need a dollop of the sauce.  All you really need is a teaspoon of the sauce.  Try this!  You will be delighted you did.  Serve them at your Super Bowl party for a healthy snack!!

INGREDIENTS

Meatballs

1 lb. skinless salmon cut into chunks

1/2 medium onion, grated

1/4 cup GF bread crumbs

3 tbsp minced cilantro

1 egg white

2 garlic cloves, minced

3/4 tsp salt

1/2 tsp ground pepper

1/2 tsp paprika

1/2 tsp ground oregano

Sauce

1 avocado, skin & seed removed

3 tbsp plain Goat’s yogurt

1 clove garlic, minced

1/2 lime, juiced

5 tbsp water

2 tbsp minced cilantro

1/4 – 1/2 tsp chipotle chile powder

1/4 tsp salt, or to taste

1/4 tsp ground pepper

Meatballs

Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.

Place the salmon in 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.

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.

Nutritional Content per 6 ounces: calories 373.757; fat 21.233g; carbohydrates 20.193; protein 25.469

Original recipe from “Cookin Canuck”