These meatballs are a great veggie alternative to regular ones. They are easy to make and very versatile by adjusting the spices to suit.
Pre-heat oven to 180c (350f) Rinse and cook quinoa according to package instruction.
While quinoa cooks dice up mushrooms. You want to dice it up quite small. To make it easier to incorporate when making the meatballs.
Take the piece of bread and put it in a blender or food processor to make your breadcrumbs. If using pre-made breadcrumbs then you can skip this step
Add the yogurt, egg white, diced mushrooms and breadcrumbs to a mixing bowl.
Once the quinoa is cooked add the herbs and spices. Mix to combine
Add quinoa to the rest of the ingredients in the mixing bowl. Stir everything to combine. The mixture should stick together but not be overly wet. If its to wet at more breadcrumb.
I used a tablespoon to measure out the meatballs. I used two tablespoons for one ball. Roll the mixture in your hand to create the ball. I made 12 from the mixture.
Place meatballs on a grease proof lined baking tray. Bake at 180c for 23-25 minutes. They should of browned up and become crispy on the outside.
If your using these for meal prep. Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely. Store in an air tight container with a piece of kitchen towel inside to absorb any moisture. In the fridge for 3-5 days.
Macros for one serving (6 meatballs) 3.5f 29.2c 8.8p