Save The skillet was too hot, and I panicked as the first batch browned too fast on the outside while staying raw inside. My neighbor had given me venison from his hunt, and I wanted to honor it with something better than bland meatballs. I pulled the pan off the heat, adjusted the flame, and started over with a blend of warm spices I'd been hoarding since a trip to a spice shop in Seattle. The smell of cinnamon and cumin hitting the oil changed everything.
I made this for a small dinner party where half the guests had never tried venison. One friend kept going back for more meatballs, dipping them into the hummus like it was a personal challenge. By the end of the night, the salad bowl was empty, and someone asked if I'd written the recipe down. I hadn't, but I recreated it the next week and it's been in my rotation ever since.
Ingredients
- Ground venison: Leaner than beef, so it needs the egg and a gentle hand to stay moist, never compress it too much or it turns dense.
- Onion and garlic: Finely chopped onion adds moisture and sweetness, garlic brings sharpness that balances the gamey richness of venison.
- Egg: The binder that holds everything together without making the meatballs tough, one large egg is just enough for this amount of meat.
- Breadcrumbs: They soak up moisture and keep the texture light, stale bread you pulse yourself works even better than store bought.
- Ground cumin, coriander, smoked paprika, cinnamon: This spice quartet is what makes the meatballs sing, the cinnamon is subtle but it rounds out the warmth.
- Salt, black pepper, fresh parsley: Season boldly, venison can handle it, and parsley adds a fresh note that cuts through the richness.
- Olive oil: For frying the meatballs and dressing the salad, use something fruity and good quality since it shows up in every component.
- Mixed salad greens: Arugula, spinach, or butter lettuce all work, just keep them crisp and cold until you're ready to toss.
- Cucumber, cherry tomatoes, red onion, fresh mint: The crunch and acidity from these vegetables balance the richness of the meatballs, mint is the secret that makes it feel Mediterranean.
- Lemon juice: Brightens both the salad and the hummus, always taste and adjust because some lemons are more sour than others.
- Cooked chickpeas: Canned are fine, just rinse them well to get rid of the tinny taste, or cook dried ones if you have the time.
- Tahini: The backbone of hummus, it adds creaminess and a nutty bitterness that makes everything taste more complex.
- Garlic and cumin in the hummus: Raw garlic gives it a bite, cumin ties it back to the meatballs, and together they make the hummus addictive.
- Cold water: The trick to silky hummus is adding ice cold water slowly while the processor runs, it emulsifies and lightens the texture.
Instructions
- Mix the Meatball Base:
- In a large bowl, combine the venison, onion, garlic, egg, breadcrumbs, all the spices, and parsley, using your hands to mix gently until everything just comes together. Overmixing will make them tough, so stop as soon as you don't see dry spots.
- Shape the Meatballs:
- Roll the mixture into 16 even meatballs, about the size of a golf ball, wetting your hands slightly to keep them from sticking. Set them on a plate as you go so they're ready to cook all at once.
- Brown the Meatballs:
- Heat olive oil in a large skillet over medium heat, then add the meatballs in a single layer without crowding. Cook for 8 to 10 minutes, turning them every couple of minutes so they brown evenly and cook through without burning.
- Blend the Hummus:
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and a pinch of salt, then blend while drizzling in cold water until it's creamy and smooth. Taste and adjust the lemon or salt, it should be bold and tangy.
- 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 the greens stay perky and everything gets coated.
- Plate and Serve:
- Spread a generous swoosh of hummus on each plate, pile on some salad, and top with warm meatballs. Finish with extra parsley or mint if you want it to look as good as it tastes.
Save There's something grounding about a meal that feels like it came from a different place but still uses your own hands and your own kitchen. The first time I plated this, I realized it didn't need anything fancy, just good ingredients and a little attention. It's become the dish I make when I want to feel like I'm feeding people something real.
Choosing Your Meat
Venison has a deep, clean flavor that doesn't need to be masked, but if you can't find it, ground lamb or even grass fed beef will work just as well with these spices. The key is not to overthink it, lean meats need a little fat from the egg and oil, but they reward you with a lighter, more interesting meatball. I've made this with lamb when venison wasn't available, and it was just as satisfying, maybe even a little richer.
Making Hummus Silky
The secret to restaurant quality hummus at home is cold water and patience. After blending the chickpeas and tahini, let the processor run for a full minute, then drizzle in ice water slowly until the hummus lightens and whips up. I learned this from a friend who grew up making it every week, and it's the one trick that changed my hummus forever.
Serving and Storing
This dish is best served fresh, but the components hold up beautifully on their own. The meatballs reheat gently in a skillet with a splash of water, the hummus keeps in the fridge for up to five days, and the salad can be prepped ahead and dressed right before serving. I've packed this for lunch in separate containers, and it feels like a treat every time.
- Warm the meatballs covered so they don't dry out, a minute in the microwave or a few minutes in a pan works.
- Store the hummus in an airtight container with a thin layer of olive oil on top to keep it from drying out.
- Dress the salad only when you're ready to eat it, or it will wilt and lose its crunch.
Save This is one of those meals that feels like more than the sum of its parts, where every bite has a little bit of everything. Make it once, and you'll understand why it keeps showing up on my table.
Recipe Help & Answers
- → Can I substitute another meat for venison?
Yes, ground lamb or beef work excellently as substitutes while maintaining the rich, savory flavor profile of this dish.
- → How do I prevent the meatballs from falling apart?
Ensure the mixture is well-combined but not overworked, and let the meatballs rest for 5 minutes before cooking to help them hold their shape.
- → Can I make the hummus in advance?
Absolutely. The hummus can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Drizzle with olive oil before serving.
- → What wine pairs best with this dish?
A medium-bodied red wine like Pinot Noir or Grenache complements the spiced venison beautifully without overwhelming the fresh salad elements.
- → How can I make this gluten-free?
Simply replace the regular breadcrumbs with certified gluten-free breadcrumbs or ground oats to accommodate gluten sensitivities.
- → Can I bake the meatballs instead of frying?
Yes, bake at 200°C (400°F) for 15-18 minutes, turning once halfway through, for a lighter preparation method.