Venison Meatballs with Spiced Salad (Printer-Friendly)

Spiced venison meatballs paired with vibrant Mediterranean salad and creamy hummus for a protein-rich, 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon ground cinnamon
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons olive oil for frying

→ Crisp 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 tablespoons fresh mint, chopped
19 - Juice of ½ 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 - ½ teaspoon 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, pepper, and fresh chopped parsley. Mix gently until just combined, being careful not to overwork the mixture.
02 - Form the mixture into 16 uniform meatballs, each approximately 1 oz in weight, using damp hands to prevent sticking.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8 to 10 minutes, turning occasionally, until evenly browned 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, adding cold water gradually in small increments until achieving a creamy 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 chopped 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 meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Advice:

01 -
  • The warm spices make the venison taste luxurious without masking its earthy flavor.
  • Everything comes together in under an hour, but it feels like youve been cooking all day.
  • The creamy hummus and crisp salad keep each bite interesting and balanced.
  • Its flexible enough to swap proteins or add whatever greens you have on hand.
02 -
  • Dont overcrowd the pan when browning the meatballs or theyll steam instead of getting that caramelized crust.
  • If your hummus feels too thick, add water slowly while blending, it loosens up beautifully and becomes silky.
  • Venison cooks faster than beef, so check the meatballs early to avoid drying them out.
03 -
  • Toast your cumin and coriander in a dry pan for 30 seconds before adding them to the meat, it wakes up the oils and deepens the flavor.
  • If the meatballs start to fall apart while shaping, chill the mixture in the fridge for 15 minutes to firm it up.
  • Always taste your hummus before serving and adjust the lemon, salt, or garlic, small tweaks make a big difference.
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