Venison Meatballs with Spiced Salad (Printable)

Spiced venison meatballs paired with fresh salad and creamy hummus for a balanced, flavorful Mediterranean 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 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

→ Spiced 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 - 0.5 lemon, juiced
20 - 2 tablespoons extra-virgin olive oil
21 - Salt and pepper to taste

→ Creamy Hummus

22 - 8.8 oz cooked chickpeas, drained and rinsed
23 - 2 tablespoons tahini
24 - 1 garlic clove
25 - 1 lemon, juiced
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 It:

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 without overworking the mixture.
02 - Shape the mixture into 16 uniform meatballs, approximately 1 oz each.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until evenly browned and cooked through. Transfer to a warm plate.
04 - In a food processor, combine drained chickpeas, tahini, garlic clove, fresh lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water to achieve 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 chopped mint. Dress with fresh lemon juice and extra-virgin olive oil. Season with salt and pepper and toss gently.
06 - Spread a generous portion of hummus on each serving plate. Add dressed salad alongside, top with warm venison meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Advice:

01 -
  • Venison stays incredibly tender when you don't overthink the mixing, and the spice blend makes it taste like something from a street market.
  • The hummus and salad turn it into a full meal without feeling heavy, and leftovers taste even better the next day.
02 -
  • Don't cook the meatballs over high heat or they'll burn outside and stay raw inside, medium heat gives you control and even browning.
  • If your hummus is too thick, keep adding cold water a tablespoon at a time while blending, it should be creamy enough to spread easily.
03 -
  • Toast your cumin and coriander in a dry pan for 30 seconds before adding them to the meatballs, it wakes up the oils and makes the spices taste fuller.
  • If you want extra richness, serve this with warm pita or flatbread to scoop up the hummus and catch any stray meatball.
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