For the Meatballs:

1 lb skinless salmon, cut into chunks

½ medium onion, grated

¼ cup + 2 tbsp whole wheat panko breadcrumbs

3 tbsp minced cilantro

1 egg white

2 garlic cloves, minced

¾ tsp salt

½ tsp ground pepper

½ tsp paprika

½ tsp ground oregano

For the Sauce:

¾ ripe California avocado, peeled and pitted

3 tbsp fat-free plain Greek yogurt

1 clove garlic, minced

Juice of ½ lime

5 tbsp water (adjust for desired consistency)

2 tbsp minced cilantro

¼–½ tsp chipotle chili powder (to taste)

¼ tsp salt

¼ tsp ground pepper