While trips are amazing, so is the feeling of getting home to the creature comforts we've been without for a few days that makes us appreciate them that much more, and planning the next adventure. So with screaming calf muscles and serious cravings for anything not from a wrapper or crammed into bar form, I loaded us up on protein tonight.
I made these amazing meatballs a few weeks ago- a spin off of burgers one of my dear friends created a few summers ago! Tonight's version was tweaked a bit more. One of hubby's friends hooked us up with fresh ground deer burger- not a fan of venison, leave it out! Feeling adventurous, seek it out! What is more perfect than something so free range and organic...?! I'll jump off that soapbox!
When prompted with meatballs for dinner, a lukewarm reception is expected. Nothing is sassy and exciting about a meatball. It conjures up vision of crockpots, toothpicks, and indigestion inducing sauce. But throw in some roasted garlic, fresh spinach, and a grill and the luke warm reception is replaced with mouthwatering, and second helpings!
I served mine with sauteed onion, mushroom, and asparagus quinoa- and substituted israeli cous cous for hubby's quinoa!
Grilled Spinach and Feta Meatballs
1 lb. ground chicken
1/2 lb. ground deer burger
1/2 cup feta
1 1/2 cups chopped fresh spinach
2/ Tbsp olive oil
3 cloves roasted garlic (chopped)
1 Tbsp freshly ground pepper
1 tsp sea salt
Mix well together and roll into 2 inch balls. Place on foil sprayed with cooking spray. Heat grill to high heat and cook meatballs on foil, on the grill. Roll every five (or so) minutes until they are well cooked. Mine were on about 20 minutes.