Ingredients
BBQ Sauce
- 3 teaspoons sesame oil
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup tomato paste
- 2 tablespoons soy sauce
- ¾ cup water
- 1 tablespoon rice vinegar
- ¼ cup honey
- ½ teaspoon cornstarch
- 1.5 tablespoons water (for slurry)
Salmon Meatballs
- 1.5 lb. salmon fillet, skin removed and roughly chopped
- ¾ cup panko bread crumbs
- ¼ white onion, finely chopped
- 1 teaspoon garlic powder
- 1 large egg
- 2 teaspoons soy sauce
- ½ teaspoon sea salt
- 2 teaspoons fresh ground ginger
- Optional: ½ cup white sesame seeds
- Avocado oil, for cooking
Instructions
- Prepare the BBQ sauce: Heat the sesame oil in a saucepan over medium heat until fragrant, about 1 minute. Add minced garlic and fresh ginger and sauté for another minute to release their aromas.
- Add tomato paste: Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld and deepen.
- Combine wet ingredients: Add soy sauce, water, rice vinegar, and honey to the saucepan. Whisk the mixture thoroughly and bring it to a gentle boil over medium-high heat.
- Make cornstarch slurry: In a small bowl, combine 1.5 tablespoons water with ½ teaspoon cornstarch, whisking until smooth with no lumps. Pour this slurry into the simmering sauce and whisk continuously to incorporate.
- Simmer and thicken: Bring the sauce back to a gentle boil, then reduce heat to low to keep it warm. The BBQ sauce will thicken as it simmers.
- Prepare meatball mixture: Add salmon, panko, chopped onion, garlic powder, egg, soy sauce, sea salt, and fresh ground ginger into a high-speed food processor. Pulse until the mixture resembles ground meat, with a uniform texture.
- Form meatballs: Wet your hands to prevent sticking. Using a 1.5 tablespoon scoop, portion the mixture and gently roll into meatballs. Repeat until all mixture is formed.
- Optional coating: Spread white sesame seeds on a plate. Roll each meatball in the seeds until fully coated for added crunch and flavor.
- Cook on stovetop: Heat 1-2 tablespoons of avocado oil in a large skillet over medium-high heat. Add meatballs and cook for 6-8 minutes, turning every 2 minutes to brown all sides evenly. Ensure internal temperature reaches 145ºF. Remove skillet from heat.
- Toss meatballs in sauce: Slowly add warm BBQ sauce to skillet with meatballs, gently tossing to coat evenly.
- Alternative air fryer method: Spray air fryer basket with avocado oil. Arrange meatballs in a single layer without touching. Air fry at 400ºF for 4.5 to 6 minutes, until cooked through and internal temperature is 145ºF. Toss in BBQ sauce afterward.
- Serve: Serve meatballs over steamed rice and garnish with fresh green onions and cilantro for a vibrant finish.
Notes
- Ensure salmon is fresh and skinless for best texture and flavor.
- Use freshly grated ginger for a bright, aromatic flavor.
- Adjust honey in BBQ sauce to taste, especially if you prefer a less sweet sauce.
- Check internal temperature of meatballs with a meat thermometer to ensure safe cooking (145ºF for salmon).
- For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Meatballs can be baked at 400ºF for 12-15 minutes if preferred, turning halfway through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
