Venison Meatballs with Spiced Salad (Printable)

Spiced venison meatballs paired with fresh salad and creamy hummus for a balanced, protein-rich Mediterranean meal.

# What You Need:

→ Venison Meatballs

01 - 1.1 lbs ground venison
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 large egg
05 - 1.4 oz breadcrumbs
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 0.5 tsp smoked paprika
09 - 0.5 tsp ground cinnamon
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
12 - 2 tbsp fresh parsley, chopped
13 - 2 tbsp olive oil for frying

→ Salad

14 - 3.5 oz mixed salad greens
15 - 1 small cucumber, diced
16 - 10 cherry tomatoes, halved
17 - 0.5 small red onion, thinly sliced
18 - 2 tbsp fresh mint, chopped
19 - 0.5 lemon, juiced
20 - 2 tbsp extra-virgin olive oil
21 - Salt and pepper to taste

→ Hummus

22 - 8.8 oz cooked chickpeas, drained and rinsed
23 - 2 tbsp tahini
24 - 1 garlic clove
25 - 1 lemon, juiced
26 - 2 tbsp olive oil
27 - 3 to 4 tbsp cold water
28 - 0.5 tsp ground cumin
29 - Salt to taste

# How-To:

01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined.
02 - Shape the mixture into 16 meatballs approximately 1 oz each.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through. Transfer to a warm plate.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding cold water gradually to achieve creamy consistency. Adjust seasoning as needed.
05 - In a large bowl, toss salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss gently.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with meatballs, and garnish with fresh parsley or mint.

# Expert Tips:

01 -
  • The venison stays incredibly tender when you don't overmix, and the spice blend makes every bite warm and layered without overwhelming the meat.
  • It comes together faster than you'd think, and the hummus and salad mean you're not scrambling for sides at the last minute.
02 -
  • Don't pack the meatballs too tightly or they'll turn out dense and dry, just roll them gently until they hold together.
  • Let the hummus sit for a few minutes after blending so the flavors settle, it tastes noticeably better after a short rest.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the mixture, it brings out oils you didn't know were there.
  • If your hummus feels too thick, add ice cold water instead of room temperature, it makes the texture lighter and fluffier.
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