Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 Eggplant (1 cup). Grate the Parmesan Cheese (1/4 cup).
Step 3
Spray large nonstick skillet with Coconut Oil (1/2 tablespoon). 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 cup) 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 teaspoon), Onion Powder (1/2 teaspoon) and Dried Oregano (1/2 teaspoon).
Step 6
Add in the Fresh Herbs (2 tablespoon), almond mixture, parmesan, Sea Salt (1/2 teaspoon) 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!
Rate & Review
Tap to Rate: