Description
Salmon meets blue cheese in these scrumptious little meatballs that get dipped in a spicy Sriracha sauce.
Ingredients
- FOR THE DIPPING SAUCE:
- 1 cup Mayonnaise
- ¼ cups Sour Cream
- 1 Tablespoon Sriracha Or Chili Garlic Sauce
- FOR THE MEATBALLS:
- 14 ounces, weight Salmon (canned, Drained)
- ¼ cups Blue Cheese, Crumbled
- 2 whole Egg Whites, Whisked
- ½ cups Oats (not Instant)
- 1 Tablespoon Coarse Ground Mustard (deli Style)
- 1 teaspoon Sea Salt
- 1 teaspoon Pepper
- 1 teaspoon Worcestershire Sauce
Preparation
In a small bowl, stir together the dressing ingredients and refrigerate until ready to use. Keep in mind the longer this refrigerates, the better.
In a medium-sized bowl mix together all of meatball ingredients and refrigerate for 30 minutes.
Preheat oven to 375°F. Spray a baking sheet with cooking spray and set it aside.
Make the meatball mixture into about 14-16 meatballs, put them on the baking sheet and bake for 15-17 minutes, turning halfway through the cook time.
You could also fry them in a frying pan on medium-high in a little oil for a few minutes, flipping after about 3-4 minutes.
Serve with dipping sauce.
These taste amazing. I can see these on a hoagie roll with arugula, mayo and fresh tomatoes and a drizzle of hot sauce.
