Preheat oven to 350 degrees F (180 degrees C).
Quinoa (1/2 cup)
per package's instructions. Finely dice the
Red Bell Pepper (1/2)
Sweet Onion (1/2)
. Peel and chop the
Eggplants (1 cup)
. Grate the
Parmesan Cheese (1/4 cup)
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.
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.
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)
Dried Oregano (1/2 tsp)
Add in the
Fresh Herbs (2 Tbsp)
, almond mixture, parmesan,
Sea Salt (1/2 tsp)
Ground Black Pepper (to taste)
to quinoa and veggies. Stir to evenly distribute. Lastly, add in the
and gently mix until combined.
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.
Enjoy as an appetizer, with your favorite marinara and pasta, spaghetti squash or as a meatball sandwich!