Homemade meatballs are better than any store bought meatballs. But this is a little something different than your classic meatballs. These salmon meatballs are cooked to a tasty golden brown in butter and served with roasted cabbage and a delicious lemon bechamel sauce.
The lemon bechamel sauce pairs nicely and tastes so good with the olive oil drizzled cabbage steaks (and of course, the meatballs)!
Yields 6 servings of Keto Salmon Meatballs with Lemon Sauce
The Preparation
Meatballs:
- 32 ounce boneless salmon fillets
- 2 large egg yolk
- 1/2 cup heavy whipping cream
- 1 tablespoon dried dill
- Salt and pepper to taste
- 2 ounce butter
- 24 ounce green cabbage, head of
- 2 tablespoon olive oil
- Salt and pepper to taste
Lemon Bechamel Sauce:
- 1 1/2 cup heavy whipping cream
- 6 ounce cream cheese
- 2 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 2 teaspoon lemon zest
The Execution
1. Measure out and prepare the ingredients. Preheat oven to 425F.
2. Chop the salmon into small dices. Put in a food processor.
3. Add the egg yolk, heavy whipping cream, dried dill, and salt and pepper to the food processor. Pulse until it is creamy.
4. With your hands, form them into small circles.
5. Fry the salmon meatballs in a frying pan with butter until golden brown.
6. Lower the heat and cook a bit longer until they are thoroughly cooked.
7. Slice the cabbage head into steaks.
8. On a baking sheet lined with parchment paper, drizzle the cabbage steaks with olive oil and season with salt and pepper.
9. Flip them over and do the same thing on the other side. Bake in the oven for 15-20 minutes.
10. For the lemon bechamel sauce, put the heavy whipping cream and cream cheese in a frying pan and bring to a boil. Stir consistently.
11. Lower heat once boiled, and let simmer for a few minutes. then add the salt and pepper, nutmeg, and lemon zest. Stir well.
12. Serve the salmon meatballs with the cabbage steaks and lemon bechamel sauce. enjoy!
This makes a total of 6 servings of Keto Salmon Meatballs with Lemon Sauce. Each serving comes out to be 835 calories, 70.7g fat, 7.8g net carbs, and 40g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 32.00 ounce salmon | 1869 | 112 | 0 | 0 | 0 | 200.5 |
| 2.00 large egg yolk | 109 | 9 | 1.2 | 0 | 1.2 | 5.4 |
| 0.50 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 1.00 tablespoon dried dill | 8 | 0.1 | 1.7 | 0.4 | 1.3 | 0.6 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2.00 ounce butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 24.00 ounce green cabbage | 170 | 0.4 | 39.5 | 17 | 22.5 | 8.6 |
| 2.00 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.50 cup heavy whipping cream | 1214 | 128.8 | 10 | 0.0 | 9.8 | 10.1 |
| 6.00 ounce cream cheese | 582 | 57.8 | 7 | 0 | 7 | 10.5 |
| 2.00 tablespoon lemon juice | 5 | 0 | 1.7 | 0.2 | 1.5 | 0.2 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 teaspoon ground nutmeg | 3 | 0.2 | 0.3 | 0.1 | 0.2 | 0 |
| 2.00 teaspoon lemon zest | 2 | 0 | 0.6 | 0.4 | 0.2 | 0.1 |
| Totals | 5011 | 424.4 | 65.1 | 18.2 | 46.9 | 239.8 |
| Per Serving (/6) | 835 | 70.7 | 10.9 | 3 | 7.8 | 40 |
Keto Salmon Meatballs with Lemon Sauce
Ingredients
Meatballs:
- 32 ounce boneless salmon fillets
- 2 large egg yolk
- ½ cup heavy whipping cream
- 1 tablespoon dried dill
- Salt and pepper to taste
- 2 ounce butter
- 24 ounce green cabbage head of
- 2 tablespoon olive oil
- Salt and pepper to taste
Lemon Bechamel Sauce:
- 1 ½ cup heavy whipping cream
- 6 ounce cream cheese
- 2 tablespoon lemon juice
- Salt and pepper to taste
- ¼ teaspoon ground nutmeg
- 2 teaspoon lemon zest
Instructions
- Measure out and prepare the ingredients. Preheat oven to 425F.
- Chop the salmon into small dices. Put in a food processor.
- Add the egg yolk, heavy whipping cream, dried dill, and salt and pepper to the food processor. Pulse until it is creamy.
- With your hands, form them into small circles.
- Fry the salmon meatballs in a frying pan with butter until golden brown.
- Lower the heat and cook a bit longer until they are thoroughly cooked.
- Slice the cabbage head into steaks.
- On a baking sheet lined with parchment paper, drizzle the cabbage steaks with olive oil and season with salt and pepper.
- Flip them over and do the same thing on the other side. Bake in the oven for 15-20 minutes.
- For the lemon bechamel sauce, put the heavy whipping cream and cream cheese in a frying pan and bring to a boil. Stir consistently.
- Lower heat once boiled, and let simmer for a few minutes. then add the salt and pepper, nutmeg, and lemon zest. Stir well.
- Serve the salmon meatballs with the cabbage steaks and lemon bechamel sauce. enjoy!
