Preheat oven to 350 degrees F (180 degrees C).
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).
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.
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.
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).
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.
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!