These veggie-packed salmon meatballs are perfect for an easy weeknight dinner. Tossed in an orange teriyaki glaze and served over vegetables noodles, caulirice or even a bed of greens makes for an awesome paleo meal. Whole 30 compliant, too.
This post is sponsored in partnership with Safe Catch. As always, all opinions expressed are my own. Thanks for supporting Fit Mitten Kitchen!
Alright so the Super Bowl. I feel somewhat obligated to talk about it because I was pretty excited for the JT performance… But was anyone else just a tad underwhelmed? I was really expecting some kind of collab on stage (N*SYNC, perhaps? Chris Stapleton maybe? Jay-Z?) but unfortunately that did not happen. And while I did enjoy all the dancing throughout, the end of his performance with that “Super Bowl Selfie” teenager just cracked me up. I felt somewhat embarrassed for the kid because it looked like he couldn’t care less.
But then I also felt extremely old the following day catching up on all the pop news. The kid was interviewed and said that his favorite Justin Timberlake song was “Can’t Stop The Feeling.” *womp womp.* Don’t get me wrong, I like that song too. But let’s just take a look at this meme. Apparently the kid is only 13 and which means he wasn’t even alive when JT debuted his first solo album. No wonder his favorite song was one of the most recent singles. *face palm*
Okay, I suppose I’ll stop aging myself now. I’m just jealous I wasn’t the one getting a selfie with JT. Although I probably would have peed my pants.
But ’tis time to get back to reality and figure out what’s for dinner like the true adult I am…
Veggie-Packed Salmon Meatballs with orange teriyaki
Yeah. Veggie-packed salmon meatballs should be on your dinner menu ASAP.
One of our favorite quick dinners in the FMK household is using canned fish to make patties/cakes. They’re easy, quick and pair well with just about any veggie.
In this case we’re changing things up a bit for salmon meatballs.
I’m excited to be partnering with Safe Catch again this year because their products are the best of the best. They’ve just introduced wild pink salmon to their product line and I could not be more excited.
- Mercury tested – 30x lower than the FDA action limit
- Hand packed to retain vital Omega 3 oils and nutrients – slow cooked to perfection
- Nothing added – no oils, water, fillers, preservatives or broth
- Sustainably caught – partner of the Monterey Bay Aquarium Seafood Watch program and Vancouver Aquarium Ocean Wise Seafood program
And if you’re one of those people who are like “Ehhh. Canned salmon? Really?”
YES. REALLY. It makes life so much easier and it’s the perfect go-to for weeknights when you want something nutritious but don’t necessarily want to spend a lot of time preparing the meat.
what you need
- Safe Catch Wild Pink Salmon
- almond flour or meal
- shredded zucchini
- shredded carrot
for the orange teriyaki
- coconut aminos (or tamari)
- orange juice
- ginger paste (or fresh)
- apple cider vinegar (or rice vinegar)
- tapioca flour (to help thicken)
Meatballs are just a little more time-consuming in the formation (compared to patties) but for whatever reason I prefer them over patties. Maybe it’s the fact that you feel like you’re getting more food with meatballs versus patties? However you want to justify it, I promise these are easy.
You’re just mixing everything for the meatballs in one bowl, shaping into balls (I used my cookie scoop) and placing them on a baking tray. Bake for about 25 minutes, flipping halfway in between.
While the meatballs are finishing baking make the sauce by whisking everything together and simmering on low heat until reduced. Then you add the tapioca flour-water mixture at the end to help get to glaze consistency.
You can also prepare cauliflower rice, zoodles, sweet potato noodles, salad, etc. to serve the meatballs with.
And that is pretty much it, guys! One satisfying plate of salmon meatballs coming right up.
You could even serve these as an appetizer for a party. Paleo and Whole30 compliant, if that’s your jam 😉
- 2 5oz cans Safe Catch Wild Pink Salmon
- 1 small zucchini, shredded – 3/4 cup lightly packed, water squeezed out
- 1 medium carrot, shredded – 3/4 cup lightly packed
- 2/3 cup almond meal (or flour)
- 1 large egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
Orange Teriyaki Sauce:
- 2/3 cup orange juice
- 1/4 cup coconut aminos (or tamari/soy sauce if not paleo)
- 1 TBS apple cider vinegar
- 1/2 TBS ginger paste
- 1 tsp minced garlic
- 1 tsp tapioca flour + 2 tsp water
Option To Serve with:
- zucchini noodles
- sweet potato noodles
- salad greens
- Preheat oven to 350ºF and line baking sheet with parchment paper; set aside.
- In large bowl empty cans of salmon (do not drain), mix well with fork to reincorporate the juices.
- Add shredded zucchini (make sure you’ve squeezed water out), shredded carrots, almond flour, egg, spices and salt. Mix well with fork until thoroughly combined.
- Using medium cookie scoop, scoop mixture making sure to pack in before releasing. Roll into even ball between hands then place on baking sheet. Leave room between meatballs – you should get about 20 golf-sized meatballs.
- Bake salmon meatballs for 22-25 minutes, flipping over at 12 minutes.
- Meanwhile, make the glaze: in a small pot over medium heat bring orange juice, coconut aminos, vinegar, minced garlic and ginger paste to a boil then reduce to simmer for 15 minutes. In a small bowl whisk together tapioca flour with water, then pour into pot while whisking continuously. The sauce should now thicken to a glaze.
- Once meatballs are done transfer to shallow bowl and pour glaze over meatballs.
- Serve immediately with your choice of zoodles, sweet potatoes, cauliflower rice or greens. Enjoy!
- Serving Size: 1/4th
- Calories: 311
- Sugar: 9g
- Sodium: 814mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16
- Fiber: 3
- Protein: 25
- Cholesterol: 47mg