I know these are made with fish, so you folks who are strict about language are upset about me using the word meat. Cut me some slack. This is a lighter version, full of meatball flavor with notes teriyaki, caper, and dill. The meatball is moist and will be a nice change from traditional meatballs. I hope you like it.

1 pound Atlantic or King salmon
3/4 cup Panko bread crumbs
2 tablespoons chives, chopped fine
1 tablespoon dill, chopped fine.
1/2 teaspoon Old Bay
1 egg
1/4 cup teriyaki sauce (a thick type and more to top)

Preheat oven to 350.

Chop salmon fine and add to a bowl.

Add bread crumbs, dill, Old Bay, and chives.

Add teriyaki and egg and mix by hand until everything is combined.

Make into 2-inch balls and place on a foil-lined baking sheet. Spray with cooking spray.

Bake for 25-28 minutes.

Top with Teriyaki and serve.