Salmon Meatballs with Pesto

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve: 4 (16 balls, 4 per serving)

– 1lb. salmon, skinless, boneless
– ¼ cup almond meal
– 2 cloves garlic, minced
– 2 tablespoons grated Parmesan
– 1 medium egg white
– 2 tablespoons parsley, chopped
– 1 small red chili pepper, seeded, chopped
– Salt and pepper, to taste

– 2 cups basil
– 3 cloves garlic
– 2/3 cup grated Parmesan
– 1/3 cup toasted pine nuts
– ½ cup avocado oil
– Salt and pepper, to taste

1. Preheat oven to 350F.
2. Line baking sheet with parchment paper.
3. Cut the salmon into chunks and place in a food processor.
4. Process until finely chopped. Transfer the salmon to a large bowl.
5. Stir in almond meal, garlic, egg white, parsley, and chili pepper. Season to taste.
6. Shape the mixture into balls, and arrange onto a baking sheet.
7. Bake the salmon balls for 15 minutes.
8. In the meantime, make the pesto; place the basil, garlic, parmesan, and pine nuts in a food processor.
9. Process until smooth.
10. Set the process to the lowest speed and slowly drizzle in the olive oil.
11. Once the oil is incorporated stop the processor. Season pesto with salt and pepper.
12. Serve meatballs with fresh pesto.

Nutritional info per serving:
– Calories 565
– Total Fat 46.4g
– Total Carbohydrate 4.7g
– Dietary Fiber 1.5g
– Total Sugars 0.8g
– Protein 32.1g