Active time
10 minutesTotal time
25 minutesYield
14 meatballsNutrition
Share This
Ingredients
1 (14-15 ounce) can wild Alaskan pink salmon, drained and skin removed
2 large eggs
½ cup whole wheat breadcrumbs
1 clove garlic, minced
Zest of ½ lemon
1 tablespoon za’atar
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cups lettuce (any kind)
For yogurt:
1 cup Greek whole milk yogurt
Juice of ½ lemon
1 tablespoon dill, chopped, plus more for garnish
1 clove garlic, minced
½ cup cucumber, chopped into small pieces
1 teaspoon mint, chopped
1 teaspoon garlic-infused extra virgin olive oil (optional)
Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix salmon, eggs, breadcrumbs, garlic, lemon zest, za’atar, salt, and pepper. Mix well using your fingers to crush the small bones in the fish.
- Shape into meatballs and place on a sheet pan lined with parchment paper. Cook for 12 minutes.
- While the meatballs are cooking, mix all ingredients for the yogurt.
- Serve meatballs on a bed of lettuce and garnish with extra dill.
Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.
Nutrition
Calories: 80Total Fat: 3g
Saturated Fat: 1g
Sodium: 173mg
Carbohydrate: 3.5g
Fiber: 0.5g
Sugar: 1g
Added Sugar: 0g
Protein: 9.7g
How'd it Taste?
Review this Recipe