High-Protein Salmon & Crispy Rice Meatballs

Tender, herb-packed salmon meatballs served alongside crispy parmesan-crusted rice balls, all smothered in a rich, creamy garlic tomato sauce! Combining finely diced fresh salmon with whole-grain mustard and parmesan creates ultra-flavorful meatballs, while rolling rice balls in parmesan gives them a golden, crunchy exterior without needing extra oil.

Prep time: 20 mins

Cook time: 25 mins

Yield: 2 portions

Ingredients

Salmon Meatballs

• 8 oz fresh skinless salmon, finely diced

• 1 tbsp whole-grain mustard (moutarde à l'ancienne)

• 1 tbsp fresh parsley, finely chopped (optional)

• 1 tbsp grated parmesan cheese

• 1 tbsp breadcrumbs

• 1/2 large egg (beaten)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp paprika

• Salt and black pepper, to taste

Crispy Parmesan Rice Balls

• 1 cup cooked sushi or jasmine rice (cooled)

• 1/2 large egg (beaten)

• 2–3 tbsp grated parmesan cheese (for coating)

Creamy Tuscan Tomato Sauce

• 1 tbsp olive oil

• 1/2 medium yellow onion, finely diced

• 1 cup cherry tomatoes, halved

• 3 cloves garlic, sliced

• 1/4 cup heavy cream or light cream

• Salt and pepper, to taste

• Fresh parsley and parmesan, for garnish

Step-by-Step Instructions

1. Make Salmon Meatballs: In a bowl, combine finely diced salmon, whole-grain mustard, fresh parsley, 1 tbsp parmesan, breadcrumbs, half of the beaten egg, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly and shape into 3–4 even meatballs.

2. Make Crispy Rice Balls: In a separate bowl, add the remaining half of the beaten egg to the cooked rice and mix thoroughly with your hands. Form into 2–3 firm rice balls, then roll each ball generously in grated parmesan cheese until fully coated. (Culinary Hack: Coating the rice in parmesan instead of oil creates a crispy, golden crust on the outside as it bakes!)

3. Bake Meatballs & Rice Balls: Arrange salmon meatballs and parmesan-crusted rice balls on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–18 minutes, then broil on high for 2–3 minutes until the rice balls are golden crisp and salmon meatballs are cooked through.

4. Prepare Creamy Sauce: While baking, heat olive oil in a skillet over medium heat. Add diced onions and cook until soft. Stir in halved cherry tomatoes and sliced garlic, cooking until tomatoes burst. Pour in cream, lower heat, and simmer until the sauce turns thick and velvety.

5. Assemble & Serve: Plate a bed of warm creamy tomato sauce, nestle in the crispy parmesan rice balls and baked salmon meatballs, spoon extra sauce over top, and garnish with fresh chopped parsley and parmesan!