Venison Meatballs with Spiced Salad (Printable format)

Spiced venison meatballs with crisp salad and creamy hummus. Mediterranean-inspired flavors in 45 minutes.

# List of ingredients:

→ Venison Meatballs

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

→ Hummus

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

# How to make it:

01 - In a large mixing 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 venison mixture into 16 uniform meatballs, each approximately 1 oz in size.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through. Transfer to a warm plate and set aside.
04 - In a food processor, combine drained chickpeas, tahini, garlic clove, lemon juice, 2 tbsp olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water 1 tbsp at a time to achieve a creamy consistency. Adjust seasoning as needed.
05 - In a large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh mint. Drizzle with fresh lemon juice and 2 tbsp extra-virgin olive oil. Season with salt and pepper, then toss to combine.
06 - On each serving plate, spread a generous portion of hummus as the base. Arrange a serving of salad alongside, top with cooked meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Suggestions:

01 -
  • The venison stays incredibly tender and the spices add warmth without overpowering the meat.
  • It feels special enough for guests but comes together in under an hour on a weeknight.
  • The combination of creamy hummus, crisp salad, and spiced meatballs hits every texture and flavor note you crave.
02 -
  • Don't skip wetting your hands when shaping the meatballs, it makes the process so much easier and prevents the meat from sticking to your palms.
  • Add the water to the hummus gradually, because too much at once turns it runny and you can't take it back.
  • Let the meatballs brown properly before turning them, otherwise they can fall apart or stick to the pan.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meatball mixture, it deepens the flavor and makes the spices smell incredible.
  • If the meatballs start to brown too quickly, lower the heat and cover the pan for a few minutes to help them cook through without burning.
  • Taste the hummus before serving and adjust with more lemon, salt, or garlic depending on your preference, every batch of chickpeas is slightly different.
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