Venison Meatballs with Spiced Salad (Printable version)

Spiced venison meatballs paired with fresh salad and creamy hummus for a protein-rich Mediterranean 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 - 1.5 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 - 0.5 lemon, juiced
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 - 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 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 until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into 16 uniform meatballs, approximately 1 oz each.
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 plate and keep warm.
04 - In a food processor, combine cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water to achieve desired creamy consistency. Taste and adjust seasoning as needed.
05 - In a large bowl, combine mixed salad greens, diced cucumber, halved cherry tomatoes, thinly 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 spoonful of hummus on each serving plate. Add a portion of salad alongside, top with 4 meatballs, and garnish with additional fresh parsley or mint if desired. Serve immediately.

# Expert Advice:

01 -
  • Venison is lean and elegant, and these warming spices make it taste like something you'd find in a Mediterranean kitchen in the mountains.
  • The whole plate comes together in under an hour, and you get protein, vegetables, and creamy hummus without feeling like you've cooked all day.
  • It's naturally dairy-free but tastes indulgent, which means you can serve it to almost anyone and they'll feel taken care of.
02 -
  • Venison is much leaner than beef or lamb, so it needs those breadcrumbs and egg to stay juicy; if you skip either one, you'll end up with something tough that tastes like disappointment.
  • Hummus transforms with seasoning—most homemade versions are underseasoned because we're afraid of salt, but chickpeas actually need it to taste alive and vibrant.
03 -
  • Brown your meatballs in batches if your skillet feels crowded; they'll develop a proper crust instead of steaming themselves.
  • Make the hummus at least fifteen minutes before serving so the flavors have time to come together and settle into something cohesive.
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