You know those nights when you want something special but don’t want to spend hours in the kitchen? Let me introduce you to my new obsession – these Mini Salmon Meatballs with Dill Sauce. Picture this: tender bites of salmon infused with fresh herbs, kissed with lemon, and draped in the creamiest dill sauce you’ve ever tasted. It’s like a fancy seafood dinner decided to dress down for a casual weeknight, and I’m here for it.

What I love most is how these little beauties straddle the line between elegant enough for company and easy enough for a Tuesday. They’re the culinary equivalent of that perfect little black dress – versatile, always appropriate, and guaranteed to make you look like you’ve got your life together.

Why This Recipe Works

• Speed demon – From fridge to table in under 45 minutes (including that crucial chilling time)
• Nutrition powerhouse – Salmon’s omega-3s make this feel like self-care in food form
• Flavor bomb – Bright herbs and tangy lemon make each bite sing
• Party trick – Serve these at your next gathering and watch them disappear
• Meal prep MVP – They reheat like a dream for quick lunches

The Story Behind the Sauce

I first fell for salmon meatballs during a trip to Stockholm, where they’re practically a national treasure. There’s something magical about how Scandinavian cooks transform humble ingredients into something extraordinary. My version keeps that spirit alive while making it accessible for home cooks. It’s my little culinary postcard from that trip, minus the airfare.

Essential Ingredients & Tools

For the Meatballs (the stars of the show):

• 1 lb (450g) fresh salmon fillets – Skin and bones removed (can substitute with 1.5 cups drained canned salmon in a pinch)
• 1/3 cup (30g) panko breadcrumbs – For a light texture (gluten-free breadcrumbs or almond flour work too)
• 1 large egg – The binder that holds everything together
• 2 tbsp chopped fresh dill – Plus extra for garnish (dried dill works at 2 tsp if fresh isn’t available)
• 1 tbsp chopped fresh parsley – Adds freshness
• 2 green onions, finely sliced – Mild onion flavor
• Zest of 1/2 lemon – Brightens the dish
• 1 clove garlic, minced – Aromatic depth
• 1 tsp Dijon mustard – That secret flavor enhancer
• 1/2 tsp salt & 1/4 tsp black pepper – Balances seasoning
• 1 tbsp olive oil – For baking

For the Dill Sauce (the encore performance):

• 1/2 cup (120g) Greek yogurt – Creamy base (sour cream works too)
• 2 tbsp mayonnaise – Adds richness
• 1 tbsp fresh lemon juice – Tangy brightness
• 2 tbsp chopped fresh dill – Herbaceous flavor
• Salt & pepper to taste – Adjust as needed

Tools You’ll Need

• Sharp knife & cutting board – For prepping salmon and herbs
• Food processor (optional but helpful) – Makes quick work of chopping salmon (a knife works fine too)
• Large mixing bowl – For combining ingredients
• Rimmed baking sheet & parchment paper – Ensures even baking
• Small bowl – For mixing the sauce
• Measuring cups & spoons – For accuracy
• 1-inch cookie scoop (optional) – For uniform meatballs (a tablespoon measure works too)

Serves 4 | Prep Time: 20 mins | Cook Time: 15-18 mins | Total Time: 35-38 mins

How to Make Mini Salmon Meatballs with Dill Sauce

1. Prep the Salmon Like a Pro

   Start by ensuring your 1 lb (450g) salmon is bone-free and skinless. Pat the fillets very dry with paper towels – this removes surface moisture that could make your meatballs soggy. Cut the salmon into 1-inch chunks. For the best texture, pulse about ¾ of the salmon in a food processor until coarsely chopped (about 3-4 pulses). Avoid overprocessing, or the mixture will become pasty. Finely dice the remaining ¼ by hand for varied texture.

2. Mix With Care

   In a large bowl, gently combine the salmon, 1/3 cup (30g) panko, 1 large egg, 2 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, 2 finely sliced green onions, zest of 1/2 lemon, 1 clove minced garlic, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Use a folding motion with a spatula or your hands – overmixing can activate proteins that make the meatballs tough. The mixture should hold together when pressed but still feel moist.

3. The Waiting Game

   Refrigerate the mixture for 15 minutes. This crucial step allows the breadcrumbs to absorb moisture and the fats to firm up, ensuring the meatballs hold their shape during baking. Skipping this can result in crumbly, uneven meatballs.

4. Shape and Bake

   While the mixture chills, preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly brush it with 1 tbsp olive oil. With damp hands (this prevents sticking), portion the mixture into 1-tbsp balls (about 1 inch in diameter). Space them 1 inch apart on the baking sheet. Bake for 15-18 minutes, rotating the tray halfway for even browning. The meatballs are done when they’re firm to the touch and reach an internal temperature of 145°F (63°C).

5. Whip Up the Sauce

   While the meatballs bake, whisk together 1/2 cup (120g) Greek yogurt, 2 tbsp mayonnaise, 1 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and salt & pepper to taste. Taste and adjust – add more lemon for tang or a pinch of sugar to balance acidity. For a thinner sauce, stir in 1 tsp of milk or water.

6. Plate Like You Mean It

   Arrange those golden beauties on a platter, drizzle with sauce, and garnish with extra dill fronds or lemon zest for a vibrant finish.

Pro Technique

The Chill Factor
That refrigeration step isn’t just busywork – it’s the difference between meatballs that hold their shape and ones that crumble like your resolve at a bakery. The cold helps the fats firm up and the breadcrumbs do their binding magic.

The Gentle Touch
When mixing and shaping, pretend you’re handling a delicate pastry. Overworking the mixture activates proteins that can make your meatballs tough. Light hands make light, tender bites.

The Moisture Paradox
Salmon’s natural oils are a blessing, but excess water is the enemy. Patting the fillets dry removes surface moisture, ensuring a crisp exterior. If using frozen salmon, thaw it in the fridge overnight and drain any liquid before chopping.

Perfect Pairings

Complementary Dishes

• Lemon Orzo: The citrusy starch absorbs the dill sauce beautifully, creating a cohesive bite. Toss with extra lemon zest and parsley for freshness.
• Arugula Salad: Peppery arugula contrasts the rich meatballs. Dress with lemon vinaigrette and shaved Parmesan for balance.

Drinks

• Sauvignon Blanc: Its crisp acidity cuts through the richness, while herbal notes mirror the dill.
• Sparkling Water with Cucumber: A non-alcoholic refresher that cleanses the palate between bites.

Something Sweet

• Lemon Sorbet: A light, tangy finish that echoes the dish’s citrus notes.
• Honey-Drizzled Figs: Their natural sweetness complements the savory dill sauce.

Storage & Freshness Guide

These keep beautifully in the fridge for 3 days – just store meatballs and sauce separately. To reheat, use a 325°F (160°C) oven for 8-10 minutes to retain moisture. Avoid microwaving, which can make them rubbery.

They also freeze like champs for up to 2 months – freeze un-sauced meatballs on a parchment-lined tray until solid (1 hour), then transfer to a freezer bag. Thaw overnight in the fridge before reheating.

The dill sauce thickens when chilled. To restore creaminess, whisk in 1 tsp of milk or lemon juice before serving.

FAQs

• Can I use canned salmon?
  You can, but drain it well and expect a denser texture. Reduce baking time to 10-12 minutes.
• Why did my meatballs fall apart?
  Likely too much moisture or not enough chilling time. Pat that salmon dry and don’t skip the fridge time!
• Can I prep ahead?
  Absolutely! The mixture keeps well in the fridge for 24 hours – just shape and bake when ready.

Mini Salmon Meatballs with Dill Sauce

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Recipe Information

Cost Level $$

Category Meatball

Difficulty Medium

Cuisine Mediterranean, scandinavian

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Recipe Details

Servings 4

Total Time 38 minutes

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Whip up these easy Mini Salmon Meatballs with Dill Sauce in under 45 minutes! Perfect for weeknights or entertaining. Get the simple, elegant recipe now!

Ingredients

For the Meatballs

• 1 lb fresh salmon fillets (skin and bones removed)
• 1/3 cup panko breadcrumbs
  View substitutions
• 1 large egg
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 2 green onions (finely sliced)
• Zest of 1/2 lemon
• 1 clove garlic (minced)
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

For the Dill Sauce

• 1/2 cup Greek yogurt
  View substitutions
• 2 tbsp mayonnaise
  View substitutions
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• Salt & pepper (to taste)

Instructions

1. 01

   Pat salmon dry and chop into 1-inch pieces. Pulse 3/4 in food processor until coarsely chopped, then finely dice remaining 1/4 by hand.
2. 02

   In large bowl, gently mix salmon with all meatball ingredients until just combined.
3. 03

   Chill mixture for 15 minutes.
4. 04

   Preheat oven to 400°F (200°C). Line baking sheet with parchment and brush with oil.
5. 05

   With damp hands, shape mixture into 1-inch balls and place on prepared sheet.
6. 06

   Bake for 15-18 minutes until firm and cooked through.
7. 07

   While baking, whisk together all sauce ingredients. Adjust seasoning to taste.
8. 08

   Serve meatballs with sauce drizzled over or on the side.

Tags

contains-glutencontains-dairycontains-eggcontains-fishcontains-mustardcreamycrowd-pleaserdate-nightmake-aheadparty-food