Make the Meatballs:

Preheat Oven:

Preheat your oven to 350°F (175°C).

Lightly coat a large baking sheet with cooking spray and set aside.

Prepare the Salmon:

Place the salmon chunks into a food processor.

Pulse several times until the salmon is finely chopped but not pureed. Scrape down the sides as needed.

If you don’t have a food processor, finely chop the salmon with a sharp knife.

Combine Meatball Ingredients:

Transfer the chopped salmon into a large mixing bowl.

Add the grated onion, panko breadcrumbs, minced cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano.

Stir thoroughly to combine until the mixture holds together well.

Form the Meatballs:

Using about 2 tablespoons per meatball, shape the mixture into even balls by rolling it between your palms.

Place them evenly spaced on the prepared baking sheet.

Bake the Meatballs:

Bake in the preheated oven for 15–18 minutes, or until the meatballs are firm to the touch and cooked through.

Remove from the oven and let them rest for a few minutes before serving.

Make the Creamy Avocado Sauce:

Blend the Sauce:

In a food processor or blender, combine the avocado, Greek yogurt, minced garlic, lime juice, water, minced cilantro, chipotle chili powder, salt, and pepper.

Blend until smooth and creamy, scraping down the sides if needed.

Adjust Seasoning:

Taste the sauce and adjust salt or chipotle powder to your preferred heat level.

Serve:

Serve the baked salmon meatballs warm, with a generous drizzle or dollop of the creamy avocado sauce on top or on the side.