In saucepan, heat Tangerine Dark Balsamic, Blackberry Ginger Dark Balsamic, mustard and Garlic Olive Oil over medium heat until reduced.
Season ground meat with salt and form meatballs.
Bake meatballs at 350 degrees for 10 min, then pour your balsamic reduction over meatballs (optional: add pepper flakes for spiciness) and return to the oven to finish cooking.
In a separate pan cut brussels sprouts into halves and sauté in Madagascar Black Peppercorn Olive Oil. Serve over rice.