Dill and Mustard Salmon Balls

READY IN: 45mins
Recipe by loof751

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

Top Review by JackieOhNo

I was really intrigued by this recipe and was not disappointed! The "meatballs" held together very nicely, and I ended up with about 10. The dipping sauce was just the right touch, and really complemented the salmon balls nicely. I can't wait to try these cold, because I'll bet they're just as good that way too. Made by a Tasty Tester for ZWT9.

Ingredients Nutrition

Directions

  1. 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.
  2. Line a rimmed baking sheet with foil and spray with cooking spray.
  3. 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.
  4. 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.
  5. Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray.
  6. 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.
  7. Serve the salmon balls with the dipping sauce.

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