Have you ever tried salmon meatballs? You should if you haven’t because salmon meatballs are sure fun. Canned salmon is the best version of this fish to use here. They are substantial enough to fill you up but are a bit lighter than beef meatballs.
In a medium saucepan, melt the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 5-6 minutes. Add the rice and stir for 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low, cover pan, and cook for 15-20 minutes or until the rice is just tender. Remove from the heat and cool for 15 minutes.
Place the rice mixture in a large bowl. Add the egg, thyme, salt, pepper, and the lemon juice and mix well.
Stir in the salmon until combined. Cover and chill for 1-2 hours so the mixture firms up.
Form the mixture into 1-1/2" meatballs. Heat the olive oil in a large skillet. Add the meatballs and sauté, turning carefully only once, until they are well browned about 5 to 6 minutes. Serve immediately, or add a sweet and sour or an Alfredo sauce to the meatballs to serve over pasta or rice.
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