Venison Meatballs with Spiced Salad (Print)

Spiced venison meatballs served with vibrant salad and creamy hummus for a satisfying Mediterranean-inspired meal.

# Ingredients:

→ Venison Meatballs

01 - 1.1 lb 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 - Juice of 0.5 lemon
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 - Juice of 1 lemon
26 - 2 tbsp olive oil
27 - 3 to 4 tbsp cold water
28 - 0.5 tsp ground cumin
29 - Salt to taste

# Directions:

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.
02 - Form the venison mixture into 16 uniform meatballs, approximately 1 oz each.
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 deeply browned and cooked through. Transfer to a warm plate.
04 - In a food processor, combine drained chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water until achieving 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 mint. Drizzle with lemon juice and extra-virgin olive oil, then season with salt and pepper. Toss gently to combine.
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 Tips:

01 -
  • Venison is leaner than beef but packed with flavor, so these meatballs stay juicy without feeling heavy.
  • The spice blend warms you from the inside while the fresh salad and creamy hummus keep things bright and balanced.
  • Everything comes together in under an hour, but tastes like you spent all day in the kitchen.
02 -
  • Don't let your oil get too hot when frying the meatballs—medium heat allows them to cook through without the outside burning while the inside stays cold.
  • Make your hummus a few hours ahead if you can; it actually tastes better when the flavors have had time to settle and meld together.
03 -
  • If your hummus seems too thick, add cold water one tablespoon at a time instead of all at once—it's easier to thin than to thicken.
  • Shape your meatballs a few hours ahead and refrigerate them; cold meatballs hold together better and cook more evenly in the pan.
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