Venison Meatballs with Spiced Salad (Print version)

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

# What You'll Need:

→ Venison Meatballs

01 - 1.1 lb ground venison
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 large egg
05 - 1.4 oz breadcrumbs
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon ground cinnamon
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons 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 tablespoons fresh mint, chopped
19 - Juice of 0.5 lemon
20 - 2 tablespoons extra-virgin olive oil
21 - Salt and pepper to taste

→ Hummus

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

# How to Make:

01 - In a large 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 meatballs, approximately 1 oz each, and arrange on a clean work surface.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a warm plate.
04 - In a food processor, combine drained cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water until achieving the desired creamy consistency. 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 to taste. Toss gently to combine.
06 - Spread a generous portion of hummus on each serving plate. Add a portion of salad alongside, top with meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Tips:

01 -
  • The venison stays incredibly tender thanks to the egg and just enough breadcrumbs to bind without weighing it down.
  • Every bite is layered with warming spices that feel cozy but never heavy, balanced perfectly by the fresh crunch of salad and silky hummus.
  • It looks impressive enough for guests but comes together quickly on a weeknight when you want something nourishing and different.
  • The leftovers pack beautifully for lunch the next day, and the meatballs reheat without losing their juiciness.
02 -
  • Dont skip wetting your hands when shaping the meatballs, or the venison will stick stubbornly and the balls will crack as you roll them.
  • Add the water to the hummus slowly, because chickpeas vary in moisture and you can always thin it more but you cant take liquid back out once its too loose.
  • Let the meatballs rest for a minute after cooking so the juices redistribute, otherwise they can be a little dry on the first bite.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meat, it wakes up the oils and makes the spices taste deeper and more complex.
  • If the meatballs are browning too fast but still raw inside, lower the heat and cover the skillet for the last few minutes so they steam gently and cook through without burning.
  • A drizzle of good olive oil over the finished plate, especially on the hummus, adds richness and makes everything taste more luxurious.
Go back