If you know me, you know that I love a one-pot meal. We all lead busy lives, especially during the week, and having a nutritious meal on the table is still important. One-pot meals are the perfect solution because you can create a delicious meal with minimal cleanup and dishes, while still having time for everything else on your to-do list for the day. These Salmon Meatballs and Rice are the perfect nutritious dish to add to your meal rotation this week.

❤️ Why You’ll Love Salmon Meatballs and Rice

• Healthy: Salmon is so good for you, and sometimes it can feel hard to find different ways to eat it. These meatballs are crispy and packed with flavor and nutrients. You’re going to love them!
• One-Pot: Minimal clean-up comes with this one-pot meal. Cook everything in one dish and say goodbye to spending hours in the kitchen cleaning up afterwards.
• Flavorful: This dish features delicious salmon meatballs paired with a flavorful, spiced rice and roasted red pepper sauce. It’s a flavor explosion!

🍲 Ingredients

Salmon – Salmon is packed with nutrients! It can help improve your heart and brain health, reduce inflammation, and enhance your skin and eye health. It’s rich in omega-3 fatty acids, is a source of lean protein, and packs vitamins and minerals like vitamin D, B, and selenium. We like to try and incorporate it into our diet at least once a week.

Canned Lentils – For the roasted red pepper sauce packs more than just flavor; it also has protein and healthy nutrients from the canned lentils that are blended into it. Lentils are also high in potassium and fiber, adding even more nutritional benefits to this dish.

👩‍🍳 How to Make Salmon Meatballs and Rice

1. Make the roasted red pepper sauce by adding the garlic cloves, salt, lemon juice, roasted red peppers and lentils to a high speed blender or food processor. Blend on high until fully combined. Taste and adjust seasonings with chili flakes, salt and/or add 1 tsp of water at a time to get your desired consistency.
2. Preheat the oven to 350F.
3. Make the salmon balls: Add onion and garlic to a food processor and pulse until finely chopped. Add salt, pepper, chili flakes, Greek Freak Mediterranean Seasoning, grated carrot, lemon zest and diced red pepper and pulse again to just combine.
4. Add cubed salmon and pulse just a quick 6-8 times until the salmon is just broken down into pea-sized pieces. Don’t over pulse or it will become more like a paste.
5. Add the salmon mixture to a bowl with the egg and breadcrumbs and gently mix together to combine. Scoop out 1 1/2 tbsp per salmon ball and use your hands to form into balls (makes about 24-26 balls). Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
6. Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
7. Stir in the chicken broth and cream and bring to a simmer. Once simmering, cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for 20 minutes.
8. After 20 minutes, remove the foil, nestle the salmon balls into the rice and recover with the foil. Cook for 12-15 more minutes until the salmon balls are cooked through.
9. Serve drizzled with the roasted red pepper sauce.

🪄 Tips and Tricks

• Canned Salmon: You can use canned salmon instead, but fresh is always best. If using canned, drain well and remove skin/bones for smoother meatballs.
• Sticking to Hands: If your meatballs are too sticky when trying to roll them, just wet your hands under the tap; this should make it easier.
• Serving: I made these Salmon Meatballs with rice, but you can totally make just the meatballs and add them to bowls, salads, into pita pockets, or even BBQ them with veggies.

🗒 Variations

If you like this one-pot dish, try some of my other one-pot recipes:

• Vegan Pasta Dish – Ready in 30 Mins
• Greek Style One-Pot Vegetarian Pasta
• One-Pot Harissa Chicken, Chickpeas and Rice
• One-Pot Greek Style Chicken and Orzo
• Creamy One-Pot Chicken and Gnocchi

🗒 Best served with

• Goat Cheese & Beet Towers
• Greek Salad
• Italian Chopped Salad

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers make a great, easy lunch!

🤔 Common Questions

One-Pot Salmon Meatballs and Rice

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This Salmon Meatballs and Rice dish can be made in one pot and is bursting with flavor from the spiced rice, to the roasted red pepper sauce drizzled on top. You're going to love it!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine Mediterranean-Inspired

Servings 4 -6

Calories 463 kcal

Ingredients

  

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For the roasted red pepper sauce

• 2 small garlic cloves
• ½ tsp kosher salt
• juice of half lemon
• half of 300-340ml (10-12oz) jar roasted red peppers, drained
• ⅓ cup canned lentils, drained and rinsed
• Optional: ¼ tsp chili flakes
• 1-2 tsp water to blend

For the salmon meatballs

• 450-500 g (1 lb) skinless salmon filets, cut into 1 inch cubes
• ¼ cup diced yellow onion
• 2 garlic cloves
• 1 1/2 tsp kosher salt
• 3/4 tsp ground pepper
• ¼ tsp chili flakes
• 1 tbsp Greek Freak Mediterranean Seasoning
• 1 small carrot, grated
• 1 lemon, zested
• ½ red pepper, diced
• 1 cup breadcrumbs
• 1 egg

For the rice

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 small yellow onion, diced
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp dried oregano
• 1 cup basmati rice
• 2 1/4 cups chicken broth
• ¼ cup 10% / light cream

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Instructions

 

• Make the roasted red pepper sauce by adding the garlic cloves, salt, lemon juice, roasted red peppers and lentils to a high speed blender or food processor. Blend on high until fully combined. Taste and adjust seasonings with chili flakes, salt and/or add 1 tsp of water at a time to get your desired consistency.
• Preheat the oven to 350F.
• Make the salmon balls: Add onion and garlic to a food processor and pulse until finely chopped. Add salt, pepper, chili flakes, Greek Freak Mediterranean Seasoning, grated carrot, lemon zest and diced red pepper and pulse again to just combine.
• Add cubed salmon and pulse just a quick 6-8 times until the salmon is just broken down into pea-sized pieces. Don't over pulse or it will become more like a paste.
• Add the salmon mixture to a bowl with the egg and breadcrumbs and gently mix together to combine. Scoop out 1 1/2 tbsp per salmon ball and use your hands to form into balls (makes about 24-26 balls). Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
• Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
• Stir in the chicken broth and cream and bring to a simmer. Once simmering, cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for 20 minutes.
• After 20 minutes, remove the foil, nestle the salmon balls into the rice and recover with the foil. Cook for 12-15 more minutes until the salmon balls are cooked through.
• Serve drizzled with the roasted red pepper sauce.

Notes

• We love serving this recipe with a side of our favourite Greek green salad Maroulosalata aka my Mama’s Salad
• If you love this recipe, try our Sheet Pan Herb Crusted Salmon + Oven Baked Rice

Nutrition

Calories: 463kcal | Carbohydrates: 47.2g | Protein: 35g | Fat: 15.7g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7.4g | Cholesterol: 106.8mg | Sodium: 1611.7mg | Fiber: 4.3g | Sugar: 6.8g

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