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Baked Salmon Meatballs

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These baked salmon meatballs are a healthy and flavorful twist on traditional meatballs, made with tender salmon, fresh herbs, and a hint of citrus. They’re perfect for dinner, lunchboxes, or party appetizers.

Ingredients

  • 1 lb fresh or canned salmon, skinless and boneless
  • 2 eggs
  • 1 cup panko breadcrumbs or regular breadcrumbs
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup onion, finely grated or minced
  • 1 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1–2 tbsp olive oil (for brushing or drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the flaked salmon, breadcrumbs, minced garlic, onion, parsley, lemon zest, Dijon mustard, eggs, salt, and pepper.
  3. Mix until all ingredients are well combined and hold together.
  4. Use your hands or a cookie scoop to form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
  5. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
  6. Lightly brush or drizzle with olive oil to help them brown.
  7. Bake for 15–20 minutes or until the meatballs are firm and lightly golden.
  8. Remove from the oven and let cool slightly before serving.

Notes

Add red pepper flakes or hot sauce for a spicy variation.Swap parsley with dill, cilantro, or chives for different herb flavors.To make it gluten-free, use gluten-free breadcrumbs or almond flour.Store in an airtight container in the fridge for up to 3 days.Freeze cooked meatballs for up to 2 months.

Nutrition

Find it online: https://cookibly.com/baked-salmon-meatballs/