- Two 8 oz tubs SeaBear Wild Salmon Burger Meat
- 1 egg
- Olive oil
Dipping Sauce Ideas:
- BBQ Sauce
- Heat 8 oz grape jelly with 3 oz tomato-based chili sauce.
- Heat ¼ cup fig preserves with 1 tsp water (or as needed) until dip consistency is reached.
- Mix Wild Salmon Burger Meat with egg.
- Roll into 1” meatballs.
- Sauté in 1 TBS Olive oil until opaque and cooked through.
- Serve with your favorite dipping sauce and enjoy!
Serves 12-20 Meatballs.