Teriyaki Salmon Meatballs are a budget-efficient way to stretch a can of salmon to feed four people, or an easy way to incorporate this omega-3-rich, heart-healthy ingredient into your diet if cooking fresh fish intimidates you!

These Teriyaki Salmon Meatballs require just a little patience and gentleness, but they really are so easy to make. This recipe stretches one large can of salmon into a meal for four people - a small miracle with ever-rising grocery prices! The 15-ounce cans of salmon typically contain pieces of skin and bones, so proceed with caution if that gives you the ick. I remove the larger pieces of bones, but leave the small ribs and skin for added nutrition (and because once mixed up into the meatballs, they’re not noticeable). 

In addition to being budget-friendly, canned fish is a great way to incorporate more heart-healthy, omega-3 fatty acids into your diet with little effort. It’s especially great if you’re nervous about preparing fresh fish because it’s already cooked. (I often hear from people that they’re worried about over- or under-cooking fresh fish, but it’s really not hard!) This recipe should yield 24-28 meatballs. The mixture just holds together after mixing, so be gentle when forming and pan-frying these meatballs so that they don’t break apart. Getting a good golden crust all around helps hold them together.

I make these Teriyaki Salmon Meatballs a complete meal by serving them with cooked rice and steamed or sautéed vegetables (such as broccoli, asparagus, zucchini, carrots, and/or bok choy, among a few options).

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