Venison Meatballs with Spiced Salad (Printer-Friendly)

Spiced venison meatballs paired with vibrant salad and creamy hummus for a balanced Mediterranean-inspired meal.

# What You Need:

→ Venison Meatballs

01 - 1 lb 2 oz 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

→ Crisp 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

→ Creamy 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 Steps:

01 - In a large mixing bowl, combine ground venison, finely chopped onion, minced garlic, egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper, and fresh parsley. Mix until just combined, being careful not to overwork the mixture.
02 - Form the mixture into 16 uniform meatballs, approximately 1 oz each, using your hands or a measuring spoon for consistency.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate and keep warm.
04 - In a food processor, combine drained chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water until creamy consistency is achieved. Adjust seasoning as needed.
05 - In a large bowl, combine mixed salad greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh mint. Drizzle with lemon juice and extra-virgin olive oil, then season with salt and pepper. Toss gently to coat.
06 - Spread a generous portion of hummus on each plate. Arrange salad alongside, top with 4 venison meatballs, and garnish with additional fresh parsley or mint if desired.

# Helpful Hints:

01 -
  • The venison stays incredibly tender and the warm spices make every bite feel comforting without being heavy.
  • Everything comes together in under an hour, but it tastes like you spent all day in the kitchen.
  • The creamy hummus and crisp salad balance the richness of the meatballs perfectly, so you never feel weighed down.
02 -
  • Don't press down on the meatballs while they cook or you'll squeeze out all the moisture and they'll turn dry.
  • If your hummus is too thick, keep adding cold water bit by bit until it's silky, the texture makes all the difference.
  • Let the meatballs rest for a minute after cooking so the juices redistribute and they stay tender.
03 -
  • Chill the meatball mixture in the fridge for 15 minutes before shaping, it makes them easier to roll and they hold together better in the pan.
  • Taste your hummus before serving and don't be shy with the lemon or salt, those two ingredients bring it to life.
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
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