These delectable meatballs can be served in a homemade pasta dish, cooked and added to a hearty chowder or eaten as finger food with a variety of delicious dips and creamy sauces. Or, cool them immediately and freeze for quick preparations throughout the week.
Popsie's Alaskan Salmon Mince Meatballs
Servings: 40 meatballs Prep Time: 30 minutes
Recipe from The Popsie Test Kitchen
Ingredients
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1 package Popsie Sockeye Salmon Mince (approximately 2 lbs) thawed
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1 large yellow onion, finely minced*
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2 cloves garlic, minced*
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2 teaspoons fennel seed, lightly crushed
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2 whole eggs
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1 ½ cups panko bread crumbs
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1 ½ cups parmesan, grated
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zest of one lemon (optional)
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2 Tablespoons fresh parsley, chopped
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2 Tablespoons fresh dill,chopped
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2 teaspoons crushed red chili flakes (optional)
Directions
- Preheat oven to 350˚F
- In a large bowl, combine all the ingredients.
- Using a fork or rubber spatula, mix gently until well incorporated.
- Let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.
- Line a 9 by 13-inch sheet pan with parchment paper and set aside.
- Using your hands, form salmon meatball mixture into golf ball sized portions by gently rolling mixture between palms.
- Space salmon meatballs 1 inch apart on lined sheet pan.
- Bake in preheated oven until golden brown and cooked through (8-10 minutes).
- Salmon meatballs should be cooked throughout but still moist.
Recipe Note
We also enjoy simply sautéing these on the stovetop and basting them with a bit of butter and fresh herbs and then finishing them in a warm oven until cooked through. Be careful to watch the meatballs closely if you choose the broiler preparation; be sure to use a set of long tongs to turn them halfway through the cooking process to achieve even browning and doneness. *If raw onion and garlic are too strong for your taste, gently sauté in butter and cool thoroughly before adding to the meatball mixture
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