Salmon Meatballs

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/31/19
Salmon Meatballs
Dorling Kindersley/Dorling Kindersley/Getty Images
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 5 servings
Nutrition Facts (per serving)
276 Calories
12g Fat
19g Carbs
23g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 276
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 17%
Cholesterol 101mg 34%
Sodium 176mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 23g
Calcium 78mg 6%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. 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.

  2. 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.

  3. Form the mixture into 1 1/2 inch meatballs. Heat the olive oil in a large skillet over medium heat.

  4. Add the meatballs and saute 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.