Here is a recipe that is perfect for lunch, but is also a great options to make as a snack or an appetizer! You can make them bite size for a party or little ones, or a little larger if you are using for a meal. All you need is a teaspoon of this tasty sauce, and just that little dollar of the avocado cream with the chipotle seasoning adds a nice smokey flavor with depth. You (or anyone you serve these too) will be delighted by the big flavors these little meat balls have!
1 lb skinless salmon, cut into chunks
1/2 medium onion, grated
1/4 cup GF bread crumbs
3 tbsp cilantro, minced
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
1 avocado, skin & pit removed
3 tbsp plain goat 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
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. Add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
Take about 2 tablespoons of the salmon mixture and 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.
While the meatballs are cooking, make the sauce.
In a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.
After the meatballs have cooled slightly, add a teaspoon sized dollop of avocado sauce on top of the meatballs, and serve.
Nutrition Facts per 6 ounces: 371 calories, 21g fat, 20g carbs, 25.5g protein