Salmon Meatballs with Creamy Avocado Sauce

There’s something magical about reimagining comfort food into something a little lighter, fresher, and still just as satisfying. That’s exactly what these Salmon Meatballs with Creamy Avocado Sauce do. If you’re used to traditional meatballs made with beef or pork, you’re in for a treat. These are tender, herby, and loaded with bright, lemony flavor. And when you pair them with a silky, tangy avocado sauce? Absolute perfection.

I actually stumbled upon this recipe idea one day when I had leftover cooked salmon in the fridge and wasn’t quite in the mood for a standard salad or sandwich. I wanted something warm and comforting—but still light enough that I wouldn’t feel weighed down afterward. So, I whipped up these little meatballs, tossed together a quick avocado sauce with what I had on hand, and let me tell you… it was love at first bite.

These salmon meatballs are versatile, too. Serve them as a classy appetizer with toothpicks, or plate them over greens or rice for a wholesome lunch or dinner. They’re quick enough for a weeknight but still special enough to impress your weekend dinner guests.

Let’s get started with how to make them!

Ingredients You’ll Need

For the Salmon Meatballs:

• 1 ½ cups cooked salmon, flaked

• 1 egg

• ⅓ cup breadcrumbs

• 2 tablespoons chopped parsley

• 1 tablespoon chopped dill

• 1 garlic clove, minced

• 1 green onion, finely chopped

• Zest of 1 lemon

• 1 tablespoon lemon juice

• Salt and pepper, to taste

• 1 tablespoon olive oil (for pan-frying)

For the Creamy Avocado Sauce:

• 1 ripe avocado

• 2 tablespoons Greek yogurt

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 garlic clove

• Salt and pepper, to taste

• 2 to 3 tablespoons water (to thin sauce as needed)

STEP 1: Mix the Salmon Meatball Ingredients

In a medium mixing bowl, combine your flaked cooked salmon, egg, breadcrumbs, chopped parsley and dill, minced garlic, green onion, lemon zest, and lemon juice. Don’t forget to season with a pinch of salt and a little cracked black pepper.

You’re aiming for a mixture that’s moist but still holds together when shaped into balls. If your mixture feels a little too wet, you can add a tiny bit more breadcrumbs. If it’s too dry, a drizzle of olive oil or a spoonful of yogurt will help bring it together.

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STEP 2: Shape the Meatballs

Now that your mixture is ready, use your hands or a small cookie scoop to form meatballs. I like to keep them around the size of a golf ball—just the right size for a two-bite snack or appetizer, but still hearty enough for a meal.

You should end up with about 12-14 meatballs, depending on the size you go for.

STEP 3: Cook the Salmon Meatballs

Heat a tablespoon of olive oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, add the salmon meatballs to the pan. Don’t overcrowd them—if needed, cook in batches.

Let them cook for about 3 to 4 minutes on each side, turning gently with tongs or a spatula to brown them evenly. They’re already cooked through thanks to the pre-cooked salmon, so your goal here is just to get them beautifully golden and warmed through.

When they’re done, transfer them to a plate and let them rest while you whip up the sauce.

Alright, now that your salmon meatballs are cooked to golden perfection, it’s time to move on to the star of the show—the Creamy Avocado Sauce. This isn’t just any sauce. It’s creamy without being heavy, tangy from the lemon, and has that subtle richness that only a perfectly ripe avocado can bring. It’s the kind of sauce that makes you want to double-dip.

This part of the recipe only takes a few minutes, but it brings the whole dish together. Whether you’re planning to drizzle the sauce over your meatballs or use it for dipping, you’ll be amazed at how well it complements the fresh herbs and citrusy flavor in the meatballs.

Let’s get into it.

STEP 4: Blend the Creamy Avocado Sauce

Pull out your blender or food processor—either one works fine for this sauce. Add the ripe avocado (just scoop it right out of the skin), Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper.

Now blend until smooth. You’ll probably need to scrape down the sides once or twice, depending on your blender. If the sauce feels too thick, add 1 to 2 tablespoons of water at a time until you get that dreamy, pourable texture. It should be creamy but not stiff—think somewhere between a dressing and a dip.

Pro Tip: The sauce is best served fresh. If you do make it a little ahead of time, press plastic wrap directly onto the surface to help prevent browning. But honestly, with how delicious it is, I doubt you’ll have leftovers for long!

STEP 5: Serve It Up

Now the fun part—serving!

Here are a few ways we love to enjoy these salmon meatballs with the avocado sauce:

• As an appetizer: Arrange the meatballs on a platter with a small bowl of sauce for dipping. Add a sprinkle of fresh dill or parsley for a pop of color.

• Over greens: Toss together your favorite mixed greens with a bit of lemon vinaigrette and top with warm meatballs and a generous drizzle of avocado sauce.

• With rice or quinoa: Add the meatballs and sauce over a warm bowl of rice or quinoa, along with some sliced cucumber or cherry tomatoes for a Mediterranean-style bowl.

• In lettuce wraps: Crisp butter lettuce leaves make the perfect base for a handheld bite—just tuck in a meatball, spoon on the sauce, and enjoy!

No matter how you serve them, they’re guaranteed to be a hit.

Tips and Variations

I love recipes that you can tweak depending on what you have in the kitchen or what mood you’re in. Here are some easy ways to change things up:

• No fresh salmon? You can totally use canned salmon here. Just be sure to drain it well and remove any skin or bones. It won’t affect the flavor much, and it makes this dish even more pantry-friendly.

• Want to bake instead of pan-fry? No problem! Just preheat your oven to 400°F and bake the meatballs on a parchment-lined sheet for about 15 minutes, turning them halfway through if you’d like a more even golden crust.

• Dairy-free? Skip the Greek yogurt in the avocado sauce and sub in a spoonful of dairy-free yogurt or just a bit more olive oil and lemon juice. The texture will still be creamy from the avocado alone.

• Gluten-free? Use gluten-free breadcrumbs in the meatballs or swap in oat flour or almond flour for a similar binding effect.

• Extra heat? If you like things spicy, add a pinch of crushed red pepper flakes to the meatball mix or a dash of hot sauce to the avocado sauce.

These little tweaks make it super easy to customize the recipe to suit your taste or dietary needs.