Save to Pins My neighbor brought back venison from a hunting trip last fall, and I wasn't sure what to do with it at first. The meat sat in my freezer for two weeks before I decided to treat it like lamb and roll it into meatballs with spices I'd normally save for kofta. The kitchen smelled like a spice market, and when I paired them with cool hummus and a bright salad, it felt like I'd stumbled onto something that shouldn't work but absolutely did. Now it's my go-to when I want something that feels special without much fuss.
I made this for a small dinner party once, and my friend who claimed she didn't like game meat went back for seconds without realizing what she was eating. She thought it was lamb until I told her after dessert, and then she laughed and asked for the recipe. It reminded me that good seasoning and a little confidence can make even unfamiliar ingredients feel like comfort food. That night, the conversation and the food just flowed, and I didn't spend the whole evening stuck in the kitchen.
Ingredients
- Ground venison: Leaner than beef, so it needs a little fat from the egg and olive oil to stay moist, but the flavor is clean and rich without being gamey if you season it well.
- Onion and garlic: Finely chopped onion keeps the meatballs juicy from the inside, and fresh garlic adds a punch that dried just can't match.
- Egg and breadcrumbs: The egg binds everything gently, and breadcrumbs soak up moisture so the meatballs hold together without getting dense.
- Cumin, coriander, smoked paprika, and cinnamon: This spice blend gives the meatballs a warm, almost Middle Eastern character that makes them taste intentional and layered.
- Fresh parsley: Brightens the meat and adds a hint of green that makes each bite feel lighter.
- Olive oil: Used for frying and dressing, it ties the whole dish together with a fruity richness.
- Mixed salad greens, cucumber, cherry tomatoes, red onion, and mint: The salad is all about contrast, crisp and cool with a little sharpness from the onion and freshness from the mint.
- Lemon juice: A squeeze over the salad and in the hummus wakes everything up and keeps the flavors from feeling too heavy.
- Cooked chickpeas: The base of the hummus, they blend into something creamy and comforting when you add tahini and a little cold water.
- Tahini: Adds a nutty depth to the hummus that makes it taste homemade and worth the extra step.
Instructions
- Mix the Meatball Base:
- In a large bowl, combine the venison, onion, garlic, egg, breadcrumbs, spices, and parsley, mixing just until everything is evenly distributed. Overmixing makes them tough, so use a light hand and stop as soon as it comes together.
- Shape the Meatballs:
- Roll the mixture into 16 meatballs, each about the size of a golf ball, wetting your hands slightly if the mix starts to stick. Try to keep them uniform so they cook evenly.
- Fry Until Golden:
- Heat olive oil in a large skillet over medium heat and add the meatballs, turning them every few minutes so they brown on all sides. They should take about 8 to 10 minutes total, and you'll know they're done when they feel firm and the centers are no longer pink.
- Blend the Hummus:
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt, then blend while slowly adding cold water until it's smooth and creamy. Taste and adjust the salt or lemon if it needs more brightness.
- 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 leaves don't bruise.
- Plate and Serve:
- Spread a generous spoonful of hummus on each plate, add a portion of salad, and top with the warm meatballs. Garnish with extra parsley or mint if you want it to look a little more special.
Save to Pins 
Save to Pins The first time I served this, I realized how much I love meals where every component has a job. The hummus cools things down, the salad adds crunch and acidity, and the meatballs bring warmth and spice, and somehow nothing competes. It's the kind of plate that makes you slow down and take your time, and I think that's what makes it feel like more than just dinner. It's become my favorite thing to make when I want to feed people something that feels generous without being complicated.
Choosing Your Protein
If you can't find venison or just aren't sure about it, ground lamb is the closest match in flavor and texture, with enough fat to keep things juicy. Beef works too, but go for something with a bit of fat like 85/15 so the meatballs don't dry out. I've even made these with a mix of lamb and beef when I had both in the fridge, and the blend gave them a deeper, richer flavor that everyone loved. Whatever you choose, just make sure the meat is cold when you mix it, because warm meat doesn't bind as well and the meatballs can fall apart in the pan.
Making the Hummus Smooth
The secret to really creamy hummus is blending it longer than you think you need to, at least two or three minutes, so the chickpeas break down completely. I also learned that adding a little ice-cold water instead of room temperature makes it fluffier and lighter, almost like whipped butter. If your hummus feels grainy, it usually means the tahini wasn't stirred well before you measured it, because the oil separates and you end up with too much paste and not enough fat. A drizzle of olive oil on top before serving makes it look polished and adds a little extra richness that ties into the rest of the dish.
Serving and Storing
This dish is best served warm, with the meatballs straight from the pan and the salad freshly tossed, but the components hold up well if you need to prep ahead. The hummus can sit in the fridge for up to three days and actually tastes better after the flavors meld, and the meatballs reheat beautifully in a low oven covered with foil. I wouldn't dress the salad until right before serving, though, because the greens wilt fast once the lemon juice hits them. If you have leftovers, the meatballs are great tucked into pita with extra hummus and a handful of the salad for an easy next-day lunch.
- Reheat meatballs gently in a 150°C oven for about 10 minutes so they stay moist.
- Store hummus in an airtight container with a thin layer of olive oil on top to keep it from drying out.
- Keep salad components separate and assemble just before eating for the best texture.
Save to Pins 
Save to Pins There's something about this meal that makes it feel like a small celebration, even on a regular weeknight. It's the kind of food that makes people sit a little longer at the table, and I think that's the best compliment any recipe can get.
Questions & Answers
- → Can I substitute another meat for venison?
Yes, ground lamb or beef work excellently as substitutes. Lamb provides a similar rich flavor profile, while beef offers a milder taste. Adjust cooking time slightly if using fattier meats.
- → How do I know when the meatballs are fully cooked?
The meatballs should be browned on all sides and reach an internal temperature of 160°F (71°C). They should feel firm to the touch and no longer pink inside when cut open.
- → Can I make the hummus ahead of time?
Absolutely. Hummus can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature and stir before serving for best texture.
- → What makes these meatballs Mediterranean-inspired?
The combination of warming spices like cumin, coriander, and cinnamon, plus fresh herbs and the pairing with hummus and fresh salad, reflects classic Mediterranean flavor profiles and cooking styles.
- → How can I make this dish gluten-free?
Simply replace regular breadcrumbs with gluten-free breadcrumbs or ground oats. All other ingredients are naturally gluten-free, making this an easy adaptation.
- → Can I bake the meatballs instead of frying?
Yes, place meatballs on a lined baking sheet and bake at 200°C (400°F) for 15-18 minutes, turning once halfway through. This method uses less oil while still achieving great results.