Start by preheating the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside. Omit this step if shallow frying.
Place all the ingredients in the food processor (except for the oil). Pulse several times until well combined and the mixture is sticky.
Transfer the mixture into a large bowl, grease your hands with a little oil and form small meatballs (you should have approx. 30 meatballs). Arrange them on top of the baking sheet not too close to one another. Brush the tops with a little oil and bake in the centre of the oven for 12-15 minutes.
Remove from the oven and serve immediately.If you prefer to shallow fry these meatballs heat up 2 tablespoons of oil (per batch) in a large non-stick pan and cook the meatballs over a fairly low heat for 6-8 minutes turning often until golden brown.
To save time cook the quinoa ahead and once cooled refrigerate, covered, for up to 3 days.
I recommend using ground turkey with approx. 7% fat. Anything less might produce dry meatballs.
This recipe will also work with ground pork or chicken.
You can mix the ingredients using a large spoon but I find that pulsing them in a food processor produces better consistency. Plus it's faster.
When forming the meatballs it is important to grease your hands with a little oil (rub a drop of oil into your hands before and throughout). This will prevent the mixture from sticking to your hands.
The exact baking time depends on the size of your meatballs. 30 meatballs will need 14-15 minutes in the oven but if your meatballs are very small (ex. if you've made 35) they may need less time so check if they are done after 12 minutes or so.
Best served immediately.
Freeze in an airtight container for up to 3 months.