Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Cook the
Quinoa (1/2 cup)
per package's instructions. Finely dice the
Red Bell Pepper (1/2)
and
Sweet Onion (1/2)
. Peel and chop the
Eggplants (1 cup)
. Grate the
Parmesan Cheese (1/4 cup)
.
Step 3
Spray large nonstick skillet with
Coconut Oil (1/2 Tbsp)
. Heat skillet over medium-high heat, and sauté diced pepper and onion for 5-7 minutes.
Step 4
Add in the peeled and chopped eggplant and sauté for another 3-5 minutes. Lastly, add in
Fresh Baby Spinach (3 cups)
and continue to sauté until spinach is wilted. Remove skillet from heat and set aside.
Step 5
Add cooked quinoa to a large mixing bowl. Add in sautéed veggies and gently stir. In small bowl, mix
Almond Meal (1/2 cup)
,
Garlic Powder (1/2 tsp)
,
Onion Powder (1/2 tsp)
and
Dried Oregano (1/2 tsp)
.
Step 6
Add in the
Fresh Herbs (2 Tbsp)
, almond mixture, parmesan,
Sea Salt (1/2 tsp)
and
Ground Black Pepper (to taste)
to quinoa and veggies. Stir to evenly distribute. Lastly, add in the
Egg (1)
and gently mix until combined.
Step 7
Take heaping spoonful of mixture into your hand and roll into “meatball” form and place on a greased baking sheet. Continue to do this until all meatballs have been formed. Bake the meatballs for 25 to 30 minutes, or until slightly golden.
Step 8
Enjoy as an appetizer, with your favorite marinara and pasta, spaghetti squash or as a meatball sandwich!
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