2tablespoonsItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
1teaspoonground black pepper
1mediumegg
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix ground meat of choice (I used both ground turkey and ground chicken), grated zucchini, grated garlic, 1 cup of cooked quinoa, 1 egg, and dry seasoning until blended thoroughly.
Spray pan with Pam oil spray.
Using a tablespoon, round the mixture into a meatball and place it on a baking pan. Repeat until the mixture is gone. Make sure meatballs are spaced evenly apart.
Place in oven for 20 to 25 minutes. ( I found when using chicken, 20 minutes worked better, and for turkey, 25 minutes worked better) meatballs should be firm and cooked throughout, no pink.
Serve with low sodium, low sugar tomato sauce, or have them plain! If you can have tomato sauce, I suggest heating the sauce up in a skillet and placing meatballs in the sauce before serving. This helps with flavour!