Venison Meatballs with Spiced Salad (Printable)

Spiced venison meatballs paired with fresh salad and creamy homemade hummus for a Mediterranean-inspired feast.

# 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

→ Crisp 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

→ Creamy 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 gently 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. Handle gently to maintain a tender texture.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add the shaped meatballs and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a warm plate.
04 - Add cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt to a food processor. Blend until smooth and creamy, gradually adding cold water 1 tbsp at a time until reaching desired 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 lemon juice and extra-virgin olive oil, then season with salt and pepper. Toss gently to coat.
06 - Spread a generous portion of hummus on each serving plate. Arrange a portion of salad alongside, top with cooked venison meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Suggestions:

01 -
  • The venison stays tender and juicy while the spices add unexpected depth without overpowering the meat.
  • Everything on the plate plays a role, from the creamy hummus to the refreshing crunch of the salad.
  • It feels impressive but comes together in under an hour with minimal fuss.
  • The leftovers pack beautifully for lunch the next day and taste even better cold.
02 -
  • Venison is leaner than beef, so dont skip the egg and olive oil or the meatballs will turn out dry.
  • Let the meatballs rest for a minute after shaping, it makes them easier to handle and less likely to fall apart in the pan.
  • Add the water to the hummus slowly, too much at once and it becomes runny instead of creamy.
  • Taste the hummus before serving and adjust the lemon, salt, or tahini to your preference, it should be bold and balanced.
03 -
  • Use a small ice cream scoop to portion the meatballs evenly, it saves time and ensures they cook at the same rate.
  • Dont crowd the pan when browning the meatballs, give them space so they develop a proper crust instead of steaming.
  • Taste the raw meatball mixture by cooking a tiny piece in the skillet first, it lets you adjust the seasoning before shaping them all.
  • Let the hummus sit at room temperature for 10 minutes before serving, it brings out the flavors and makes the texture silkier.
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