In a large bowl, add the ground chicken, cooked and cooled quinoa, blackened spices, salt and pepper and mix until well incorporated.
When ready, grab your hefty tablespoon and dive into that bowl and form each meatball by placing the mixture into your palms and gently rolling until a circle forms. I find that wetting my hands with a little water (or oil) helps to roll a bit easier.
Pour the blackened seasoning into the smallest bowl you can find and gently toss each meatball around with your fingertips coating all sides evenly.
Put each ball onto a baking sheet– placing each one about 1 inch apart, and transfer to a preheated oven set at 400°F and bake for 15-20 minutes.
TO SERVE
Enjoy these delicious morsels over quinoa salad, stuffed into a pita wrap, over a warm bed of rice, or straight-up (aka on their own).