Venison Meatballs with Spiced Salad (Printable Version)

Seasoned venison meatballs paired with vibrant salad and creamy hummus for a balanced, flavorful Mediterranean meal.

# What You’ll Need:

→ Venison Meatballs

01 - 1.1 lb 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

→ 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 black 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

# Method:

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 until just combined, being careful not to overwork the mixture.
02 - Divide the mixture into 16 equal portions and shape each into a compact meatball approximately 1 oz in size.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until evenly browned and cooked through. Transfer to a plate and keep warm.
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 achieve a creamy consistency. 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 black pepper, and toss to combine.
06 - Spread a generous portion of hummus on each serving plate. Arrange salad alongside, top with meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Hints:

01 -
  • The venison stays incredibly tender and the spice blend makes every bite feel layered and alive.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The cool, creamy hummus and crisp salad balance the warmth of the meatballs perfectly.
  • It's naturally high in protein and feels nourishing without being heavy.
02 -
  • Don't skip wetting your hands when rolling the meatballs, it makes shaping them so much easier and keeps them uniform.
  • Venison is very lean, so cooking over medium heat prevents them from drying out or browning too fast on the outside.
  • Add the water to the hummus slowly, too much at once and it becomes runny instead of creamy.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meatballs, it deepens their flavor dramatically.
  • If the meatball mixture feels too wet to shape, add another tablespoon of breadcrumbs and let it sit for five minutes.
  • Drizzle a little extra olive oil and a pinch of smoked paprika over the hummus just before serving for a restaurant-style finish.
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