A tasty spin on your classic meatball recipe, loaded with flavor…
| 1 lb salmon, skinned and cut into tiny cubes | |
| 1/3 cup panko breadcrumbs | |
| 1/2 yellow onion, diced | |
| 3 tbsp cilantro, minced | |
| 2 garlic cloves, minced | |
| 1 egg white | |
| 1/2 tsp pepper | |
| 3/4 tsp salt | |
| 1/2 tsp paprika | |
| For the sauce: | |
| 3 tbsp fat-free plain yogurt | |
| 1 1/2 avocado, seeded | |
| 1 clove garlic, minced | |
| 2 tbsp cilantro, minced | |
| 1/4 tsp chili powder | |
| 1/3 tsp salt | |
| 1/3 tsp pepper | |
| 5 tbsp water |
A spin on your classic meatball dish, seafood style...
| 1. | Preheat oven to 350 degrees. |
| 2. | Line a large baking tray with foil and drizzle with olive oil. |
| 3. | Using a knife, skin salmon, removing skin and then dicing the fish into small cubes. Put salmon pieces into a large bowl. |
| 4. | Add breadcrumbs, onion, egg white, garlic, cilantro, paprika, salt and pepper to salmon. Stir ingredients to combine. |
| 5. | Begin to form meatballs by rolling portions of the mixture between the palms of your hands. |
| 6. | Place meatballs on baking pan, and space them evenly. |
| 7. | Bake the meatballs until they are cooked through, approximately 17-20 min. |
| 8. | To make the avocado sauce, combine the avocado, garlic, lime juice, yogurt, chili powder, cilantro, salt and pepper in either a food processor or mixing bowl until combined. |
| 9. | Drizzle sauce over cooked meatballs. |
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