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Salmon Meatballs with Teriyaki Glaze

Serves:

4

Prep Time:

15 mins

Cook Time:

15 mins

Salmon Meatballs with Teriyaki Glaze

Ingredients

Meatballs

  • 2x 5 oz. cans Safe Catch Wild Pink Salmon
  • 1 small zucchini, shredded – 3/4 cup lightly packed,
  • 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
  • 1 Tbs apple cider vinegar
  • 1/2 Tbs ginger paste
  • 1 tsp minced garlic
  • 1 tsp tapioca flour + 2 tsp water

Tools you'll need

  • Baking sheet
  • Medium mixing bowl
  • Measuring cups & spoons
  • Fork
  • Mixing spoon

Instructions

  1. Preheat oven to 350F.
  2. Open 2 cans salmon, use fork to flake salmon until liquids absorbed, then empty into bowl. Add shredded zucchini, carrots, almond flour, and spices to bowl. Mix well with fork until thoroughly combined.
  3. Use a medium cookie scoop for consistent sizing and roll each meatball by hand, then place each on baking sheet, leaving space between.
  4. Bake meatballs for 22-25 mins, flipping over at 12 mins.
  5. Meanwhile, prepare glaze by placing all ingredients in a small pot over medium heat, until the beginning of a boil, then reduce to a low simmer for 15 mins to thicken to a glaze.
  6. After baking meatballs, place in shallow bowl and pour glaze.

SERVING SUGGESTION

Share with family and friends immediately, while Salmon Poppers are warm. Enjoy the warmth of holiday spices, the gentle chili kick and the sweetness of cranberry sauce, blending into your new holiday favorite appetizer.