Legume Free Buffalo Salmon Meatballs with Blue Cheese

Total time40 min

Prep time20 min

Cook time20 min

Legume Free Buffalo Salmon Meatballs with Blue Cheese

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Ingredients

4 servings

For the meatballs

1 ½ lb skinless salmon fillet, finely chopped or ground
⅓ cup plain breadcrumbs
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1 large egg, lightly beaten
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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