1 pound Ground Steelhead, thawed
½ medium onion, minced
¼ cup + 2 tablespoons whole wheat panko breadcrumbs see note
3 tablespoons cilantro, minced (plus 2 more tablespoons for the sauce)
1 egg white
2garlic cloves, minced
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon ground oregano
3 tablespoons plain Greek yogurt
1 clove garlic, minced
½ lime, juiced
5 tablespoons water
2 tablespoons cilantro, minced
½ teaspoon chipotle chili powder
¼ teaspoon salt or to taste
¼ teaspoon ground pepper
Preheat oven to 350 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, stir together the following ingredients: Ground Steelhead, onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano.
Using a 2 tablespoon portion of the Steelhead mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, roughly 15 to 18 minutes.
In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.
Top the meatballs with the sauce and serve immediately.