Sweet Potato Kale Quinoa Meatballs Topped with a Ginger Greek Yogurt Dipping Sauce



  • 2 cups cooked Quinoa
  • 2 cups kale finely chopped.
  • 2 eggs (vegan: substitute 2 tablespoons ground flax seed + 4 tablespoons of water)
  • ½ cup panko or any kind of plain bread crumbs.
  • 2 teaspoons cornstarch
  • 1 teaspoon grated ginger
  • 1 good pinch paprika or smoked paprika
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon kosher salt

Dipping Sauce:

  • ¼ cup Greek yogurt
  • 1 teaspoon freshly grated ginger
  • pinch of salt
  • pinch of pepper


  1. Preheat oven to 425 degrees
  2. Combine all ingredients together in a bowl. Line a baking sheet with parchment paper and form quinoa mixture into meatballs (or you can use an ice cream scooper)
  3. Bake meatballs for 20 minutes, or until you see them browning
  4. Enjoy!

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