In a small food processor or Nutribullet chop garlic, onion, and herbs (if using fresh) until they are finely minced. Alternately, you can chop them finely by hand.
Add mixture to a large bowl with the rest of the ingredients except for oil. Mix until all of the ingredients are distributed evenly. I like to use my hands to squish it all together.
Roll mixture into meatballs that are about an inch and a half in diameter.
Use olive oil to coat the bottom of the hot cast iron skillet or a cookie sheet.
Place meatballs about 1 inch apart in hot skillet or onto the cookie sheet.
Bake meatballs until the center is cooked through (it should register at 155° F on a thermometer), about 25-20 minutes.
If you prefer a crispy outside, you can broil meatballs for 5 minutes or so, watching them carefully. If you prefer, pour sauce over meatballs for the last 10-15 minutes of cooking and top with cheese!
Remove from oven and enjoy over pasta or zucchini noodles with your favorite sauce.
Keywords: gluten free meatballs, Italian meatballs, Quinoa meatballs