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 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 for frying

→ 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

→ 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

# Cooking Steps:

01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined without overworking the meat.
02 - Form the mixture into 16 uniform meatballs, approximately 1 ounce each.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through. Transfer to a warm plate.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, 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 salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss gently to coat.
06 - Spread a generous portion of hummus on each plate. Arrange salad alongside, top with meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Advice:

01 -
  • The venison stays incredibly tender when you don't overthink the mixing, and the warm spices make it taste more interesting than any beef meatball.
  • Everything comes together in under an hour, but it looks and tastes like you spent the whole afternoon cooking.
  • The creamy hummus and crisp salad balance the richness of the meat so perfectly you won't miss any heavy sauces.
02 -
  • Don't skip wetting your hands when shaping the meatballs, or the mixture will stick to your palms and the balls will end up lopsided and hard to roll.
  • Add the water to the hummus slowly, because too much at once makes it thin and runny instead of creamy and thick.
  • Let the meatballs rest in the pan for a minute after cooking so they firm up slightly and don't fall apart when you move them to the plate.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meatball mix, it brings out a deeper, smokier flavor that makes the spices taste more intentional.
  • If the meatballs start to brown too fast, lower the heat and cover the pan for a few minutes so they cook through without burning on the outside.
  • Taste your hummus before serving and adjust with more lemon, salt, or even a pinch of cumin, because chickpeas can be bland and need a little push to really shine.
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