Venison Meatballs with Spiced Salad

A friend brought venison from a hunting trip last autumn, and I wasn't sure what to do with it at first. I'd never cooked game meat before, but something about the lean texture made me think of meatballs with bold spices. The kitchen filled with cumin and cinnamon as they browned in the pan, and I knew immediately this was going to be one of those meals I'd make again and again. Paired with hummus and a bright salad, it felt like the kind of dinner that could impress guests or just make a Tuesday night feel special.

I made this for a small dinner party once, and everyone kept asking what made the meatballs taste so different. It wasn't just the venison, it was that hint of cinnamon mixing with the cumin and coriander. One guest even admitted she didn't usually like game meat, but she went back for seconds. The hummus disappeared so fast I had to whip up another batch while we were still eating.

Ingredients

• Ground venison: This lean meat takes seasoning beautifully and stays moist if you don't overcook it, just handle it gently when mixing.
• Onion and garlic: Finely chop them so they melt into the meatballs and add sweetness without chunks.
• Egg and breadcrumbs: These bind everything together and keep the meatballs from falling apart in the pan.
• Cumin, coriander, paprika, and cinnamon: This spice blend is what makes the dish feel warming and a little exotic, don't skip the cinnamon even if it sounds unusual.
• Fresh parsley: Adds a pop of color and a hint of freshness that balances the richness.
• Olive oil: Use it for frying and in the salad dressing, the fruity flavor ties everything together.
• Mixed salad greens: Any mix works, but I like peppery arugula or baby spinach for contrast.
• Cucumber and cherry tomatoes: These add crunch and juiciness that lighten up the plate.
• Fresh mint: It brightens the salad and makes the whole dish feel more vibrant.
• Chickpeas and tahini: The base of silky hummus, and the tahini adds that nutty depth you can't get any other way.
• Lemon juice: Used in both the hummus and salad, it cuts through the richness and wakes everything up.

Instructions

Mix the Meatball Base:

In a large bowl, combine the venison, onion, garlic, egg, breadcrumbs, spices, and parsley, mixing just until everything holds together. Overmixing makes them tough, so use a light hand.

Shape and Cook:

Roll the mixture into 16 meatballs, each about the size of a walnut, then heat olive oil in a skillet over medium heat and cook them for 8 to 10 minutes, turning gently until they're browned all over and cooked through. Set them aside on a plate and keep them warm.

Blend the Hummus:

Toss chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt into a food processor and blend until smooth, adding cold water a tablespoon at a time until it's creamy and spreadable. Taste and adjust the salt or lemon if needed.

Toss the Salad:

In a large bowl, combine the greens, cucumber, tomatoes, red onion, and mint, then drizzle with lemon juice and olive oil and season with salt and pepper. Toss gently so everything gets coated but nothing wilts.

Plate and Serve:

Spread a generous spoonful of hummus on each plate, add a pile of salad, and top with the warm meatballs. Garnish with extra parsley or mint if you have it.

Save

The first time I served this, my partner said it felt like eating at a cozy Mediterranean restaurant, but better because we were at home in our pajamas. We ended up making it a regular Friday night meal, and now every time I smell cinnamon and cumin together, I think of unwinding after a long week with this plate in front of me.

Substitutions and Swaps

If you can't find venison, ground lamb is the closest match for flavor and texture, though beef or turkey work in a pinch. For a gluten-free version, swap the breadcrumbs for gluten-free ones or even rolled oats blitzed in a food processor. You can also use store-bought hummus if you're short on time, just doctor it up with a squeeze of lemon and a drizzle of olive oil to make it feel homemade.

Storage and Reheating

The meatballs keep well in the fridge for up to three days and actually taste even better the next day once the spices have had time to meld. Reheat them gently in a skillet with a splash of water or olive oil to keep them from drying out. The hummus stays fresh for about five days in an airtight container, and the salad is best made fresh since the greens wilt quickly once dressed.

Serving Suggestions

This dish feels complete on its own, but warm pita or flatbread on the side is perfect for scooping up extra hummus. A glass of Pinot Noir or Grenache pairs beautifully with the spiced meatballs, or if you prefer something lighter, a crisp rosé works too.

• Add a sprinkle of sumac or za'atar over the salad for an extra layer of flavor.
• Serve with roasted red peppers or pickled vegetables for a mezze-style spread.
• Drizzle a little extra olive oil and a pinch of smoked paprika over the hummus just before serving.

Save

This recipe has become one of those dishes I turn to when I want something that feels special without a lot of fuss. I hope it finds a spot in your regular rotation too.

Recipe FAQ

→ Can I substitute venison with another meat?

Yes, ground lamb or beef work excellently as alternatives. They provide similar texture and pair well with the warming spices used in this preparation.

→ How do I prevent the meatballs from falling apart?

Ensure the mixture is well-combined but not overworked. The egg and breadcrumbs act as binders. Let the meatballs rest for 5 minutes before cooking for better cohesion.

→ Can I make the hummus ahead of time?

Absolutely. Homemade hummus stores well in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and stir before serving.

→ What wine pairs best with this dish?

Medium-bodied red wines like Pinot Noir or Grenache complement the spiced meatballs beautifully without overpowering the fresh salad and creamy hummus.

→ How can I make this gluten-free?

Simply replace regular breadcrumbs with gluten-free breadcrumbs or ground oats. All other ingredients are naturally gluten-free.

→ What's the best way to cook the meatballs evenly?

Shape meatballs uniformly (about 30g each) and cook over medium heat, turning every 2-3 minutes. This ensures even browning and thorough cooking without burning.