• Preheat your oven to 375°F and line a baking sheet with parchment paper.
• In a large bowl, combine the cooked quinoa, chopped spinach, grated Parmesan, gluten-free breadcrumbs, minced garlic, egg, Italian seasoning, salt, and pepper. Mix until the ingredients are well combined. Form the mixture into small, bite-sized meatballs. If the mixture feels too wet, you can add a bit more breadcrumbs to help it hold together.
• Heat the olive oil in a skillet over medium heat. Add the meatballs and cook until they’re browned on all sides. This step adds flavor and helps the meatballs hold their shape.
• Transfer the browned meatballs to the prepared baking sheet and bake in the preheated oven for 15 minutes, or until they’re cooked through. Serve the quinoa and spinach meatballs hot, topped with marinara sauce.

Tip:

• Experiment with adding other vegetables or herbs into the mix for different flavors. For a smoother texture, the spinach can be lightly sautéed before being added to the mixture, although this is optional.