Preheat the oven to 400° and grease a large baking dish with olive oil. In a large bowl, mix all of the ingredients, leaving the eggs and herbs for last. Form the mixture into twenty four 1-inch meatballs or larger and smaller depending on your preference. Place the meatballs in the baking dish, cover with foil and roast for 25 minutes. Remove the foil and roast for another 5-7 minutes until slightly golden brown.
For the Sauce:
Whisk together all ingredients in a small bowl. Serve at room temperature.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2014/06/17/quinoa-salmon-meatballs-with-greek-yogurt-dill-sauce-gluten-free/