Tender, oven-baked salmon meatballs paired with a cool, zesty avocado-yogurt sauce. High in protein, light on cleanup, and perfect for meal prep, light lunches, or a nutritious dinner.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
Pulse the salmon in a food processor until finely chopped (do not puree). Transfer to a mixing bowl.
Add grated onion, breadcrumbs, cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano. Mix until evenly combined; the mixture should be moist but hold together.
Portion into 12 meatballs (about 2 tablespoons each) and arrange on the prepared baking sheet.
Bake 15–18 minutes, until cooked through and firm. Optional: broil 1–2 minutes for extra browning.
While the meatballs bake, blend the sauce: avocado, Greek yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper. Blend until smooth; thin with a splash of water if needed.
Serve warm meatballs with avocado sauce drizzled on top or on the side for dipping. Great with rice, quinoa, roasted vegetables, or lettuce wraps.