Fresh and light salmon meatballs with a creamy herb sauce are quick and easy to make. Pair with your favorite vegetable and carb for a healthy, elegant dinner.
1 1/2poundsskinless salmon fillet, cut into rough chunks
1egg
zestof 1lemon
salt and pepper
lemon wedges for serving
Herb Sauce
3/4cupmayonnaise
1/2cuploosely packed roughly chopped parsley
1/2cuploosely packed roughly chopped cilantro
1clovegarlic
juiceof 1/2lemon
salt and pepper
Instructions
Salmon Meatballs
Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
Mix bread crumbs and milk together in a small bowl.
In a food processor, process parsley and cilantro until finely chopped. Dump herbs out into a large mixing bowl. Then add half of salmon chunks to the food processor. Grind until the fish reaches a texture like chopped meat. Dump into the mixing bowl with the herbs. Repeat with remaining salmon. Add the breadcrumbs with milk, egg, lemon zest, and salt and pepper to the bowl. Mix everything together.
Place a small bowl of cold water on the counter. Use your hands to form meatballs that are 1 ½ to 2 inches in diameter. Dip your hands in the water between each meatball to keep fish from sticking. Place meatballs on baking sheet. Bake for 17 minutes. (You can cut open the biggest meatball to check it’s cooked through.)
Serve meatballs hot with herb sauce cold and lemon wedges.
Herb Sauce
While the meatballs are baking, make the sauce. (You’ll need to wash out your food processor first unless you have more than one bowl for it.) Add all sauce ingredients to food processor and process until herbs are very finely chopped and all ingredients are mixed. Season to taste.