Salmon Meatballs with Quinoa (Gluten-free)
Ready for a healthy twist on meatballs? These salmon meatballs with quinoa are high in protein, gluten-free, and make a great appetizer or light dinner!
- ½ cup water
- ½ cup white wine or vegetable stock
- 12 ounces salmon fillet
- ½ cup quinoa (cooked and cooled)
- 1 large shallot (minced)
- 3 tablespoons fresh parsley (chopped)
- 1 clove garlic (minced)
- ⅓ cup red bell pepper (minced)
- 2 eggs (lightly beaten)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Add the water and white wine to a large skillet and bring to a simmer over medium heat.
Add the salmon fillet, skin side down, and cover. Cook 5 to 10 minutes until the salmon is barely opaque in the center, then remove from heat and set aside until the fish is cool enough to handle.
Line a baking sheet with parchment paper and preheat the oven to 400°F.
Flake the salmon into a large bowl, removing the skin as you go.
Add the quinoa, shallot, parsley, garlic, red pepper, eggs, salt, and pepper. Mix gently to combine the ingredients without breaking up the salmon bits too much.
Form the mixture into 1½ inch balls and place them on the prepared baking sheet.
Place in the oven and bake for about 15 minutes or until cooked through.
This recipe is for 4 servings. If you make 16 salmon meatballs total, each serving will be 4 meatballs.
To save time, use leftover cooked salmon or canned salmon and skip the cooking steps. Also, cook the quinoa in advance and refrigerate.
I recommend serving these meatballs with cucumber raita.
Leftovers can be stored covered in the refrigerator for up to 3 days.
Serving: 4meatballs | Calories: 210kcal | Carbohydrates: 11.2g | Protein: 23g | Fat: 8.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 130mg | Sodium: 294.5mg | Potassium: 167.4mg | Fiber: 1.2g | Sugar: 2.8g | Vitamin A: 1250IU | Vitamin C: 35.5mg | Calcium: 30mg | Iron: 1.6mg | Net carbs: 10g