- 1 lb. skinless salmon, cut into chunks
- ½ medium onion, grated or chopped
- 1/4 cup Whole Wheat Panko Breadcrumbs
- 3 Tbsp Minced Cilantro
- 1 Egg White
- 2 Garlic Cloves, minced
- ¾ tsp Salt
- ½ tsp Ground Pepper
- ½ tsp Paprika
- ½ tsp Ground Oregano
- 8oz Feta Cheese
- 1 Avocado, skin & seed removed
- 3 Tbsp Plain Greek yogurt
- 1 clove garlic, minced
- ½ Lime, juiced
- 5 Tbsp water
- 1 tsp Chili Powder
- 1/2 tsp salt, or to taste
- 1 tsp ground pepper
For Meatballs: Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
Place the salmon in the bowl of a food processor. Pulse until finely chopped. Transfer to a large bowl.
To the salmon, add onion, panko breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
Form meatballs by rolling between the palms of your hands. Each meatball is between 2-3 Tbsp of salmon mixture. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, 15 -20 minutes.
Serve the meatballs over zucchini noodles tossed in with the avocado cream sauce and garnish with feta cheese!
For Sauce: In the bowl of a food processor or blender, combine the avocado, greek yogurt, garlic, lime juice, water, chile powder, salt and pepper. Blend until smooth.
Recipe Originally From: Cookin Canuck