Greek Meatball Mezze Bowls

LOVE this recipe - mostly for the meatball variation. Super flavorful, and clean ingredients! A few notes: 1. I thought I would use fresh spinach. Take it from me, and DON'T. If you must, then pre-saute it, or it sticks out of the meatballs and makes them impossible to roll. (Rookie mistake.) 2. My batch made more meatballs - I guess I roll them smaller. 3. There's no binder in the meatball recipe, and I was skeptical. I might use 1-2 eggs next time, as they're still a little crumbly, but I don't miss the lack of breadcrumbs. 4. I got crumbled feta, but it was still too large. I would buy the smallest crumbled feta available, or crumble it some more myself before combining next time. 5. After pan searing for a few minutes, I popped the meatballs in a 400 degree oven in an oiled pan for about 10 more minutes - and felt like they cooked more easily and thoroughly this way. 6. I used boil-in-bag quinoa. It cooks in 10 minutes. 7. I skipped the mint and didn't miss it, but as soon as it's in season I will try this again with it! 8. This will make at least 5 adult portions - possibly more, depending on how many meatballs you make and how much quinoa your recipe yields.