Quinoa Salmon Meatballs with Greek Yogurt Dill Sauce- Gluten Free
 
makes 24 meatballs
Ingredients
  • 1½ cup cooked salmon, shredded
  • 1½ cup cooked quinoa
  • 3 tsp minced garlic
  • 2 eggs, lightly beaten
  • 5 TBSP Saucy Mama Dijon Mustard
  • ¾ tsp cracked black pepper
  • ½ tsp onion powder
  • ¾ tsp sea salt
  • ½ tsp dill
  • 1 tsp Panola Spicy and Sweet Mango Sauce
  • ½ cup parmesan cheese, grated
  • 1 TBSP fresh basil, roughly chopped
  • 1 TBSP fresh parsley, roughly chopped
  • Greek Yogurt Dill Sauce
  • 1 cup Greek Yogurt
  • 1 tsp minced garlic
  • 1½ TBSP fresh dill
  • 1 tsp honey
  • 1 tsp lemon zest
  • ½ teaspoon salt
  • dash of pepper
Instructions
  1. Preheat the oven to 400° and grease a large baking dish with olive oil. In a large bowl, mix all of the ingredients, leaving the eggs and herbs for last. Form the mixture into twenty four 1-inch meatballs or larger and smaller depending on your preference. Place the meatballs in the baking dish, cover with foil and roast for 25 minutes. Remove the foil and roast for another 5-7 minutes until slightly golden brown.
  2. For the Sauce:
  3. Whisk together all ingredients in a small bowl. Serve at room temperature.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/06/17/quinoa-salmon-meatballs-with-greek-yogurt-dill-sauce-gluten-free/