Venison Meatballs with Spiced Salad (Printer-Friendly)

Spiced venison meatballs with vibrant salad and creamy hummus—a Mediterranean-inspired, protein-rich dish.

# 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 - Juice of 0.5 lemon
20 - 2 tablespoons extra-virgin olive oil
21 - Salt and pepper to taste

→ Creamy Hummus

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

# Direction Steps:

01 - In a large bowl, combine ground venison, chopped onion, minced garlic, egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, pepper, and fresh parsley. Mix until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into 16 uniform 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 on all sides 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 a creamy consistency is achieved. Adjust seasoning to taste.
05 - In a large bowl, combine salad greens, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh mint. Drizzle with lemon juice and extra-virgin olive oil, season with salt and pepper, and toss gently to combine.
06 - Spread a generous portion of hummus on each serving plate. Add a portion of salad, top with four meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Advice:

01 -
  • The venison stays incredibly tender when you dont overwork the meat, and the spices bring out its natural sweetness instead of masking it.
  • Everything on the plate plays a role: the hummus adds creaminess, the salad cuts through richness, and the meatballs anchor it all with deep, warming flavor.
  • Its impressive enough for guests but straightforward enough that you wont feel stressed in the kitchen.
02 -
  • Venison cooks faster than beef because its so lean, so keep an eye on the meatballs to avoid drying them out.
  • Letting the hummus sit for a few minutes after blending allows the flavors to meld and the texture to settle into something silkier.
  • If your meatballs are falling apart, you may have skimped on the egg or breadcrumbs, or the mixture might be too dry, add a splash of water or olive oil next time.
03 -
  • Chill the meatball mixture for 15 minutes before shaping, it makes rolling easier and helps them hold their shape in the pan.
  • Toast the cumin and coriander in a dry skillet for 30 seconds before adding them to the meat, it unlocks a deeper, nuttier flavor.
  • Blend the hummus longer than you think you need to, an extra minute makes all the difference between grainy and silky.
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