Venison Meatballs with Spiced Salad (Printable Version)

Spiced venison meatballs with crisp salad and creamy hummus. Mediterranean-inspired, high protein, ready in 45 minutes.

# What You'll Need:

→ Venison Meatballs

01 - 1.1 lbs 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 - Juice of 0.5 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 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, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into 16 equal meatballs, each approximately 1 oz in weight.
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 chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding cold water gradually until a creamy consistency is achieved. Adjust seasoning to taste.
05 - In a large bowl, toss salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss until evenly coated.
06 - Spread a generous portion of hummus on each plate. Add a serving of salad, top with meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Tips:

01 -
  • The venison stays incredibly tender when you dont overwork the meat, and the spice blend brings out its natural sweetness without covering it up.
  • Everything on the plate has a different texture and temperature, so every bite feels intentional and satisfying.
  • You can prep the hummus and shape the meatballs ahead, making dinner come together in under half an hour.
  • Its filling and clean at the same time, which is rare for a meal this flavorful.
02 -
  • Venison dries out quickly, so dont overcook the meatballs or theyll turn grainy and tough.
  • Adding cold water to the hummus instead of warm makes it fluffier and smoother, I learned that after making dense hummus for years.
  • Let the meatballs rest for a minute after cooking so the juices redistribute and they stay moist when you bite in.
03 -
  • Chill the meatball mixture for 15 minutes before shaping, it makes them easier to roll and helps them hold together in the pan.
  • Use a small ice cream scoop to portion the meatballs evenly, so they cook at the same rate and look uniform on the plate.
  • Taste the hummus before serving and add a drizzle of olive oil on top, it makes the flavor rounder and the texture silkier.
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