Eggless Buffalo Salmon Meatballs with Blue Cheese
Total time40 min
Prep time20 min
Cook time20 min
4.8(25)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb skinless salmon fillet, finely chopped or ground
- ⅓ cup plain breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 green onions (green tops only), thinly sliced
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp unsalted butter
- 1 tsp white wine vinegar
- ½ tsp worcestershire sauce
For the blue cheese sauce
- ½ cup sour cream
- ⅓ cup mayonnaise
- 3 oz blue cheese, crumbled
- 1 tbsp fresh lemon juice
- 1 tbsp milk
- salt and pepper to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and brush or drizzle it with the olive oil.
- 2
In a large mixing bowl, combine the chopped salmon, breadcrumbs, beaten egg, green onion tops, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until just combined — the mixture should hold together when pressed but not be overworked.
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