Salmon Meatballs with an Avocado Cream Sauce
An absolutely delicious meal that comes together in minutes but flavors that seem to have marinated for days!
Equipment
- Spiralizer
- Immersion blender or conventional blender
- Baking sheet
- Skillet
- Kitchen knife
- Grater
- Mixing bowl
Ingredients
Meatballs
- 14 oz Salmon fresh or canned
- 1 medium Grated Zucchini
- 1/4 cup Bread Crumbs or pork rind breadcrumbs for Keto
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt and Pepper to taste
Sauce
- 1 ripe Avocado
- 1/2 cup Heavy Cream
- 1/2 squeezed Lemon Juice
- 1 clove Garlic
- 1/4 cup Fresh Basil
- Warm water as needed
- Salt and Pepper to taste
Zoodles
- 1 large Zucchini
Instructions
Meatballs
- In large mixing bowl, grate zucchini finely, and using towel, squeeze as much water out as possible. Add bread crumbs, onion, garlic, salt and pepper.
- If using fresh salmon, remove skin and place in a conventional food processor to finely ground, then add to the mixing bowl. If canned, make sure it is well separated and add to zucchini mixture.
- Heat oven to 350 and lightly grease baking sheet. Mix the contents together and form balls about 1 1/2 inches in diameter, placing on sheet. Bake for about 20 minutes, checking throughout.
Sauce
- While meatballs are cooking, in mixing bowl, add avocado, cream, minced garlic chopped basil and lemon juice.
- Using immersion (or conventional) blender, puree until you have a smooth sauce. Add a little warm water if needed to thin out sauce. Salt and pepper to taste. Set aside.
Zoodles
- Using spiralizer, create zucchini noodles (I used 'spaghetti' blade). In warmed skillet, lightly sauté until tender.
Assembly
- Removing meatballs from oven, plate over zoodles and drizzle with avocado cream sauce, garnishing with additional fresh basil. Variation: fresh parmesan cheese adds a nice flavor if you prefer more of a pesto taste. While the meatballs were baking, I added additional roasted vegetables to the baking sheet to complete this plate without added effort.