Venison Meatballs with Spiced Salad (Printable)

Spiced venison meatballs with fresh Mediterranean salad and creamy hummus. A protein-packed, balanced 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 - ½ tsp smoked paprika
09 - ½ tsp ground cinnamon
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp fresh parsley, chopped
13 - 2 tbsp olive oil

→ Salad

14 - 3.5 oz mixed salad greens
15 - 1 small cucumber, diced
16 - 10 cherry tomatoes, halved
17 - ½ small red onion, thinly sliced
18 - 2 tbsp fresh mint, chopped
19 - Juice of ½ 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 - 3–4 tbsp cold water
28 - ½ tsp ground cumin
29 - Salt to taste

# Directions:

01 - In a large bowl, combine ground venison, 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, approximately 1 oz each.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through. Transfer to a warm plate and set aside.
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 to reach desired creamy consistency. Taste and adjust seasoning as needed.
05 - In a large bowl, combine mixed 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 plate. Arrange salad alongside, top with cooked meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Hints:

01 -
  • The spices make venison taste rich and complex without any heavy sauces weighing it down.
  • Everything comes together in under an hour, but it feels like you spent all afternoon cooking.
  • The contrast between warm meatballs, cool hummus, and crisp salad makes every bite interesting.
  • It's impressive enough for guests but forgiving enough for a weeknight when you need a win.
02 -
  • Don't skip wetting your hands when shaping the meatballs, or the mixture will stick and drive you crazy.
  • If your hummus tastes flat, it's probably missing salt or lemon, so add a little more and blend again.
  • Venison cooks faster than beef, so check the meatballs at 8 minutes to avoid drying them out.
  • Letting the meatballs rest for a minute after cooking helps them stay juicy when you cut into them.
03 -
  • Taste the meatball mixture by cooking a tiny piece in the skillet before shaping them all, so you can adjust seasoning early.
  • If the meatballs start browning too fast, lower the heat and cover the pan for the last few minutes to cook them through without burning.
  • Use a small ice cream scoop to portion the meatballs quickly and keep them all the same size.
  • Let the hummus sit at room temperature for 10 minutes before serving, or the cold dulls the flavors.
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