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Active time
10 minutes
Total time
25 minutes
14 meatballs

1 (14-15 ounce) can wild Alaskan pink salmon, drained and skin removed

2 large eggs

½ cup whole wheat breadcrumbs

1 clove garlic, minced

Zest of ½ lemon

1 tablespoon za’atar

¼ teaspoon salt

¼ teaspoon pepper

1 ½ cups lettuce (any kind)


For yogurt:

1 cup Greek whole milk yogurt

Juice of ½ lemon

1 tablespoon dill, chopped, plus more for garnish

1 clove garlic, minced

½ cup cucumber, chopped into small pieces

1 teaspoon mint, chopped

1 teaspoon garlic-infused extra virgin olive oil (optional)

Salt and pepper to taste

  1. Preheat oven to 375°F.
  2. In a large bowl, mix salmon, eggs, breadcrumbs, garlic, lemon zest, za’atar, salt, and pepper. Mix well using your fingers to crush the small bones in the fish.  
  3. Shape into meatballs and place on a sheet pan lined with parchment paper. Cook for 12 minutes.
  4. While the meatballs are cooking, mix all ingredients for the yogurt.
  5. Serve meatballs on a bed of lettuce and garnish with extra dill. 

Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.


Calories: 80
Total Fat: 3g
Saturated Fat: 1g
Sodium: 173mg
Carbohydrate: 3.5g
Fiber: 0.5g
Sugar: 1g
Added Sugar: 0g
Protein: 9.7g

Yield: 14 meatballs

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