Salmon Meatballs with Parmesan

Want to incorporate more fish into your family’s diet? Help your picky eaters by creating “meatballs” by using ground salmon in your spaghetti. A simple marinara sauce, some hearty whole-wheat pasta and Italian meatballs are all you need to create the perfect classic spaghetti dish. However, IF you want to take it to the next level you can make these addictive Italian-style salmon meatballs for added flavour complexity and healthfulness. We all know the amazing health benefits, but sometimes it’s easy to get stumped on how to prepare salmon. If you love a classic spaghetti but want to incorporate a different element, these meatballs are the way to go.

1 lb salmon cut, skinless, into chunks
½ medium onion, grated
¼ cup panko breadcrumbs
3 Tbsp. fresh Italian parsley, minced
1 egg white
2 cloves garlic, minced
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
2 Tbsp. Parmesan cheese, freshly grated
½ tsp. Italian seasoning
¼ tsp. red pepper flakes
¼ tsp. fennel seeds

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Coat a large baking sheet with cooking spray.

Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary.

To the salmon, add the onion, breadcrumbs, parsley, egg white, garlic, salt, pepper, Parmesan, Italian seasoning, red pepper flakes and fennel seeds. Pulse in food processor several more times to combine.

Using a 2 Tbsp. portion of the salmon mixture (I used a cookie scoop), form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through 15-18 minutes.

Serve with your favourite marinara sauce and pasta.