Salmon Pumpkin Meatballs

Here is my easy button for you!  Salmon pumpkin meatballs save the day.  Here we’ve got healthy, protein packed meatballs that are so simple to make, perfect to keep on hand, loved by kids and are also whole30 + paleo friendly!  You’re going to want these around all the time.

If cooking fresh salmon feels intimidating, then look no further because we’re using canned wild salmon here.  This is very much a pantry staple type of recipe – there are no fresh veggies in it and we are utilizing canned pumpkin puree as a great veggie filled binder, along with the eggs and almond flour.

They are quickly mixed up in the food processor – my favorite kitchen tool!

The texture of these salmon pumpkin meatballs are soft and perfect for babies too!  Holland has been loving them, and salmon is such a great brain food (hello omega-3s!) I will happily just keep on giving them to her (even for breakfast!).

I’ve packed them in Hunter’s lunch box, added them to our lunches served along side roasted sweet potato and sliced cucumber along with kefir ranch.  I’ve also just grabbed a couple for an afternoon bite when I’m starting to feel hunger kick in and I want something that will keep me energized until dinner.  And please, anything that gives me energy I will take with these kiddos!

I love that they’re giving me mostly protein, but also some fat and a little bit of carbohydrates.  So much good stuff and so dang tasty!

I hope you enjoy these salmon pumpkin meatballs as much as we have!  Do make a batch of kefir ranch dressing because they are basically the best thing ever when you dip them in.

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Salmon Pumpkin Meatballs

Here is my easy button for you!  Salmon pumpkin meatballs save the day.  Here we’ve got healthy, protein packed meatballs that are so simple to make, perfect to keep on hand, loved by kids and are also whole30 + paleo friendly!  You’re going to want these around all the time.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: American

Keyword: dinner, lunch, meal prep

Servings: 6 servings

Calories: 389kcal

Author: Heather Englund

Ingredients

• 2 14.75oz cans of wild Alaska salmon ,drained
• 3 eggs
• 1 cup pumpkin puree
• 1 cup almond flour
• 2 tsp dried chives
• 1 tsp sea salt

Instructions

• Pre-heat oven to 350 degrees F.
• Combine all the ingredients in a bowl and mix with a fork.  You can also use a food processor and pulse until combined to make this even quicker.
• Roll into 28 balls, about ¼ cup batter each and place on a baking sheet lined with parchment paper.
• Bake for 20 minutes.  Enjoy dipped in kefir ranch!

Notes

Tip: If your canned salmon comes with little bones don’t throw them out! They are packed with calcium.  Instead, mash the bones easily with a fork before mixing everything together.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 389kcal | Carbohydrates: 8g | Protein: 59g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 422mg | Potassium: 163mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7596IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 2mg

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Do you use canned salmon often?  What are some of your favorite pantry staples to keep on hand?

XO

Heather