Recipe: Salmon Meatballs
Whether you choose salmon or tuna for this recipe, our heart-healthy meatballs are made with just a few fridge and pantry staples for an easy protein to add to any meal. Canned fish and seafood are an affordable way to boost your intake of omega-3 fatty acids, which have been shown through research to lower the risk of heart disease and heart failure.1 Beyond heart health, omega-3 fatty acids may also help to lower the risk of developing Alzheimer’s disease, dementia, and age-related macular degeneration.2
There are several other indications for health benefits from eating fish, and some agree it could also be the substitution of a protein-rich in unsaturated fats for other animal proteins, which are higher in saturated fats.
We know a variety of colorful produce ensures a variety of nutrients, it appears the same is true for our protein sources – be they plant or animal. Consider fresh, frozen, or canned fish as versatile options for your plate method protein selection!
- 2 cans of wild salmon or tuna (6 oz each), drained and rinsed
- 1 small carrot, grated
- 1/2 cup almond or oat flour
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 egg, beaten
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper or foil.
- Mix all ingredients together in a bowl until a uniform mixture forms. You may have to add additional wet ingredients (such as oil) or dry ingredients (such as almond or oat flour) as needed to get a consistency that will be “sticky” enough to roll into balls and hold their shape.
- Using clean hands, roll the mixture into several small balls (you should be able to make 10-12 meatballs).
- Place each meatball on the prepared baking sheet and bake until warmed through and lightly crisp, approximately 15-18 minutes.
- Serve with your favorite sauce or drizzle with this dairy- free pesto.
For more information on sources of omega-3 fatty acids: