Salmon Meatballs with Dijon Lemon

Salmon meatballs with Dijon lemon sauce are my go to when I want something cozy but fresh for dinner These are flavor packed bites that always impress guests and feel like a treat but come together easily using bright pantry ingredients There is something about the juicy salmon paired with a creamy lemony sauce that makes this dish perfect for spring or any evening when you need a little lift

When I first tested these for a family dinner my mom could not believe how well they kept their shape and my little one even stole the leftovers next morning They have been our birthday dinner pick ever since

Ingredients

• Butter or ghee or coconut oil: brings moisture and rich flavor to both meatballs and sauce look for grassfed if possible for best taste
• Onion: gives sweet savoriness finely chop for even cooking
• Fresh garlic: provides a flavor backbone crush for extra aroma
• Wild caught salmon: ground for texture and healthy fats ask your fish counter to grind or pulse yourself in a food processor
• Dijon mustard: adds punchy heat choose a smooth variety for best blend
• Fresh chives: deliver freshness and a pop of color always use bright green chives without wilting
• Large egg: helps bind meatballs go for pasture raised if available
• Coconut flour: keeps texture light and gluten free a little goes a long way
• Homemade seasoned salt: lets you control flavor use your favorite blend or make your own
• For the lemon cream sauce
• Butter or ghee or coconut oil: makes the sauce velvety and luscious
• Fresh garlic: builds a gentle warmth do not let it burn
• Lemon juice and zest: lift the sauce with acidity and brightness use fresh for best results
• More Dijon mustard: deepens flavor and thickens sauce
• Heavy cream or coconut cream: brings creaminess pick one with minimal additives for better taste
• Fresh chives: at the end add color and a little bite scatter generously over at the last moment

Step-by-Step Instructions

Prepare and Preheat:

Preheat your oven to 350 degrees so it is ready as soon as your meatballs are shaped Prepare a silicone mini muffin pan or line a baking sheet to prevent sticking

Sauté the Aromatics:

In a small skillet over medium heat let the butter melt then add finely chopped onions and minced garlic Cook them gently for about three minutes until soft but do not let them brown Set aside and cool They should smell sweet and look translucent

Mix and Form Meatballs:

In a large bowl combine ground salmon Dijon mustard chopped chives egg coconut flour seasoned salt and the cooled onion garlic mixture Use your hands or a fork to mix until everything just combines avoid overmixing for light meatballs Shape into balls the size you like nestle each in your prepared pan or on a lined baking sheet

Bake Meatballs:

Bake meatballs in the center of your oven for twenty to twenty five minutes Check at twenty minutes by cutting one open it should be fully cooked but still moist inside Larger meatballs may need a few extra minutes

Make Lemon Cream Sauce:

While meatballs bake melt butter in a large skillet over medium heat Add minced garlic cook for about three minutes until fragrant Pour in lemon juice add Dijon mustard whisk together Then slowly whisk in heavy cream letting the sauce come together Simmer and stir often for about six to eight minutes until thick enough to coat a spoon

Combine and Serve:

Once meatballs are done gently transfer to the skillet with lemon sauce making sure each one is bathed in sauce Scatter chopped chives over the top Serve hot family style with extra sauce spooned over

Salmon used here is always a big draw in my family The homemade seasoned salt is my secret for rounding out flavor every time I love letting the little hands in my house help roll the meatballs They have so much fun and their smiles make this meal even more special

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days The sauce and meatballs reheat well together in a skillet over gentle heat Keep the sauce separate if possible when storing to help the meatballs keep their best texture Both parts freeze nicely for up to one month thaw overnight before reheating

Ingredient Substitutions

You can swap in canned wild salmon if fresh is unavailable Just drain it very well before using For a dairy free version use ghee or coconut oil for sautéing and coconut cream in the sauce If you do not have coconut flour a little almond flour or breadcrumbs will help bind the meatballs

Serving Suggestions

These meatballs shine over fluffy rice or a bed of garlicky sautéed greens For a lighter meal serve with a crisp salad fresh lemon wedges and crusty bread to mop up the extra sauce Sometimes I tuck leftovers into a pita for a quick lunch

Cultural and Historical Context

Salmon and creamy lemon sauces both have roots in European tradition Think of French salmon en papillote or classic Scandinavian salmon dishes This recipe is a modern comfort with those roots pairing old world technique with quick weeknight methods

Let these salmon meatballs be your new favorite fresh comfort food This recipe brings smiles and bright flavor every single time

Recipe Q&A

→ Can I substitute another fish for salmon?

Yes, you can use other firm fish like cod or halibut, but the flavor will be milder compared to salmon.

→ What can I use instead of coconut flour?

Almond flour or breadcrumbs are good alternatives and will help bind the meatballs effectively.

→ Is coconut cream necessary for the sauce?

You can use heavy cream or a dairy-free alternative, depending on your dietary preference.

→ How do I prevent the meatballs from falling apart?

Mix thoroughly and use eggs as a binder. Baking in a muffin tin helps them hold their shape.

→ Can these be prepared ahead of time?

Yes, both the meatballs and sauce can be made in advance and reheated gently before serving.

→ What sides pair well with this dish?

Serve alongside steamed vegetables, rice, or a light salad for a balanced meal.