I promised you another “ball” recipe so here it is! (See my Chicken Ball recipe here!)

This is a wonderful appetizer courtesy of “The Meatball Shop” cookbook by Daniel Holzman and Michael Chernow. This cookbook has so many great appetizers, dips, side dishes and desserts. 

The recipes have simple ingredients and  are very easy to follow. This book is definitely one you should add to your collection!

This recipe may initially seem to have many steps, but it is uncomplicated and takes very little time to prepare. You can make the salmon balls ahead and freeze them which it always a plus when planning a holiday or dinner.

Go ahead and try this one out, I think it will become one of your favorites too!

Ingredients for Salmon Balls

4 tbsp. olive oil
2 pounds salmon fillet, skin and bones removed
1 onion, finely diced
2 celery stalks, finely diced
1/2 cup of mayonnaise
2 large eggs
3/4 cup of bread crumbs
1/4 cup fresh parsley, chopped
2 tbsp. fresh tarragon, chopped
2 tsp. salt
1/2 tsp. freshly ground black pepper

Fill a large pot halfway with water and bring it to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover with a tight fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. 

Using a slotted spatula, transfer the salmon to a tray and place it in the refrigerator to cool thoroughly, about 25 minutes.

Preheat the oven to 450.

Drizzle 2 tbsp. of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Heat the remaining 2 tbsp. of olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 5-8 minutes.

Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.

When the salmon is completely cool, break the salmon into pieces but do not completely shred.

Combine the salmon and vegetables with the mayonnaise, eggs, breadcrumbs, parsley, tarragon, salt and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching each other.

Roast for 15 minutes, or until the balls are firm and cooked through.

Allow the meatballs to cool for 5 minutes before serving.

You can also place the balls in the freezer until the day you are serving them. Take them out the morning you are going to use them and let them thaw completely and bring them to room temperature.

Place in oven set to 350 for about 20 -25 minutes or until they are warmed up.

Remember not to leave them in the oven too long. You do not want to recook them, just warm them.

It’s that simple!