Salmon Meatballs Kids Will Love Recipes

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DILL AND MUSTARD SALMON BALLS



Dill and Mustard Salmon Balls image

Fresh salmon "meatballs" with a tangy dipping sauce! From "The Meatball Cookbook Bible"....

Provided by loof751

Categories     Meatballs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 lbs skinned salmon fillets
1 egg
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 cup plain breadcrumbs
1/3 cup chopped fresh dill
1/4 cup sour cream
2 teaspoons lemon juice (fresh is best)
salt and pepper
cooking spray

Steps:

  • Rinse the salmon and pat dry with paper towels. Cut in 1-inch pieces and place on a sheet of plastic wrap. Put in the freezer for 20-30 minutes, until firm but not frozen solid.
  • Line a rimmed baking sheet with foil and spray with cooking spray.
  • In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard. Add the breadcrumbs and 3 tablespoons of the dill and mix well.
  • Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed. Add the salmon to the bowl, add salt and pepper to taste, and mix well.
  • Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray.
  • Bake at 425 degrees for 12-15 minutes. While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well.
  • Serve the salmon balls with the dipping sauce.

Nutrition Facts : Calories 415.7, Fat 22.1, SaturatedFat 4.9, Cholesterol 127, Sodium 797.2, Carbohydrate 19.1, Fiber 1.7, Sugar 3.6, Protein 34.5

SALMON MEATBALLS KIDS WILL LOVE



Salmon Meatballs Kids Will Love image

Make and share this Salmon Meatballs Kids Will Love recipe from Food.com.

Provided by chrischem

Categories     One Dish Meal

Time 4h25m

Yield 15 1 1/2 inch diameter meatballs, 15 serving(s)

Number Of Ingredients 10

16 ounces salmon fillets
3/4 cup breadcrumbs
2 extra large eggs
1/2 cup grated parmesan cheese
1/2 cup creamy Italian dressing or 1/2 cup roasted garlic salad dressing
1/2 teaspoon lemon dill
1/2 teaspoon rubbed sage
1/2 teaspoon basil
2 (8 ounce) jars spaghetti sauce
cheesecloth

Steps:

  • Place filets wrapped in cheese cloth into boiling water.
  • Turn water down to medium/low setting and let cook in water for approximately 15 minutes or until salmon is mostly cooked. (Do not overcook or meat will dry out!)
  • Take out of water and let cool.
  • Peel off skin and shred salmon in bowl (make sure salmon is broken up very well).
  • Add eggs and dressing and mix with spoon or spatula very well.
  • Add bread crumbs, parmesian cheese, and spices, and mix well until consistency is like a regular meatball. (If consistency is too wet add more breadcrumbs and/or parmesian cheese to make more dry)
  • Roll into 1 1/2 inch diameter meatballs Place into crockpot and submerge in spaghetti sauce.
  • Cook on low for approximately 4-6 hours.
  • Serve!

Nutrition Facts : Calories 145, Fat 8, SaturatedFat 1.8, Cholesterol 53.4, Sodium 351.9, Carbohydrate 8.1, Fiber 0.4, Sugar 3.6, Protein 9.7

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