This was an easy weeknight dinner and my dad took leftovers to lunch the next day and said they’re his favorite meatballs ever. I will agree that they are pretty darn good.
A few notes about this recipe: using lamb and lemon would be more authentic than venison and orange, but it’s what I had and the switch was actually quite complementary. I think I’d like to add some marjoram and cinnamon next time, but that’s just nit-picking. If you have them on hand, add a half tsp of marjoram and a pinch (1/8 tsp) of cinnamon. As for the mint, I didn’t have any in the spice cabinet and didn’t dry any this summer from the ginormous plant outside (what was I thinking?!), so I just cut open two mint teabags and used the contents. Just make sure it’s 100% peppermint or spearmint leaf.
If you eat dairy and can find a decent cucumber this time of year, sub a homemade tzatziki sauce as dressing instead of the balsamic. I think if I had greek yogurt in the fridge I couldn’t resist. Still, balsamic and orange is a pretty incredible combination itself. I like adaptable recipes like this because at this point on the blog, you can tell it’s getting to just be variations of meat on greens. I’ll try to get more interesting!
Orange and Mint Greek Meatballs
Adapted from Health-Bent
1 lb ground beef
1 lb ground venison
zest of 1 orange
2 tsp dried oregano
2 cloves garlic, minced
1 Tbs dried onion flakes
2 Tbs dried mint
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 orange, skin and pith removed, segments cut small
1 Tbs aged balsamic
4 cups spinach
Preheat your oven to 350 degrees. In a large bowl, use your hands to mix together all the meatball ingredients until well incorporated. Use a cookie scoop (or your hand) to shape the mixture into balls and place in a 9×13 oven-safe baking dish. Bake until cooked through, about 30 minutes. Remove from oven and set aside to cool. Once the meatballs are cool, remove (making sure to remove any goop) from the pan and serve on spinach, topped with orange segments and a drizzle of aged balsamic.