|Nutritional Guidelines (per serving)|
|Servings: 12-15 meatballs (5 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Salmon Meatballs are a fun recipe that's a little out of the ordinary. Canned salmon is the best version of this fish to use here. They're kind of like Salmon Patties, but more fun! No one will expect a meatball made of salmon.
These meatballs are better for you than meatballs made of ground beef or pork. They are substantial enough to fill you up, but are a bit lighter than beef meatballs. These meatballs are more delicate and tender than meatballs made with beef, pork, turkey, or chicken so handle them carefully.
- 1 tablespoon butter
- 1/3 cup finely chopped onion
- 1 clove garlic, minced
- 1/4 cup white rice
- 3/4 cup chicken broth
- 1 egg
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon lemon juice
- 1 (14-ounce) can salmon, drained
In a medium saucepan, melt the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 5 to 6 minutes. Add the rice and stir for 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low, cover pan, and cook for 15 to 20 minutes or until the rice is just tender. Remove from the heat and cool for 15 minutes.
Place the rice mixture in a large bowl. Add the egg, thyme, salt, pepper, and the lemon juice and mix well. Stir in the salmon until combined. Cover and chill for 1 to 2 hours so the mixture firms up.
Form the mixture into 1-1/2" meatballs. Heat the olive oil in a large skillet over medium heat.
Add the meatballs and sauté them, turning carefully only once, until they are well browned, about 5 to 6 minutes. Serve immediately, or add a sweet and sour or an Alfredo sauce to the meatballs to serve over pasta or rice.