Paleo Salmon Meatballs Recipe

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Salmon Meatballs

{gluten/dairy/soy/corn/potato/tomato/egg/coconut free}

I think I’ve mentioned a few times that since there aren’t a ton of different foods I can eat, I’m always looking for new ways to reinvent the ones that are safe for me. In the past I’ve made Salmon Bacon Broccoli Cakes and New England Salmon Chowder, so this time I decided to try meatballs with the salmon I had on hand.

 

I snapped the photos too late in the day, which means not enough light in the picture, which in-turn means they turned out horrible. Too horrible to include in this post, unfortunately.

 

Makes 10 meatballs.

Ingredients:

2 tablespoons ground flaxseed + 6 tablespoons water (or use 2 eggs)

2 cans wild caught, boneless & skinless salmon (equal to about ¾ lb if you want to use fresh salmon)

1 teaspoon parsley

½ teaspoon paprika

½ teaspoon garlic powder

1 tablespoon melted Paleo-approved cooking fat (olive oil, coconut oil, bacon fat, etc)

 

Making It:

  1. Preheat the oven to 350 degrees.
  2. Mix the flaxseed and water in a medium sized bowl, then let it rest for a few minutes.
  3. Add in the rest of the ingredients (except for the cooking fat) and stir with a fork to combine, breaking up the salmon as you go.
  4. Form into balls and put on a parchment paper-lined baking sheet. Sprinkle the melted cooking fat over the top of them.
  5. Bake for about 10 minutes.

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