Venison Meatballs with Spiced Salad (Printable version)

Spiced venison meatballs paired with fresh salad and creamy hummus for a satisfying Mediterranean-inspired 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 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

# Step-by-step guide:

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.
02 - Shape the mixture into 16 meatballs, each approximately 1 oz in weight.
03 - Heat 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 plate and keep warm.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding cold water gradually until achieving desired creamy consistency. Adjust seasoning as needed.
05 - In a large bowl, toss salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss to combine.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with meatballs, and garnish with additional parsley or mint if desired.

# Expert Tips:

01 -
  • It turns lean venison into something juicy and warmly spiced without hiding its character.
  • You get protein, freshness, and creaminess all on one plate, so every forkful feels complete.
  • The meatballs hold their shape beautifully and reheat like a dream for next day lunches.
02 -
  • Venison is lean, so dont overcook the meatballs or theyll turn dry, pull them off the heat as soon as theyre just cooked through.
  • Adding cold water to the hummus instead of warm makes it fluffier and lighter, I learned that after years of dense, pasty batches.
  • Let the meatballs rest after shaping, it gives the breadcrumbs time to absorb moisture and helps them stay intact when you flip them.
03 -
  • Chill your hands with cold water before rolling meatballs, it keeps the mixture from sticking and warming up too much.
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the mix, it wakes up the oils and deepens the flavor.
  • Taste your hummus before serving and adjust with more lemon, salt, or garlic, everyones preference is different and chickpeas vary in flavor.
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